6 cod fillets, each weighing approximately 160 g SQ olive oil SQ pepper SQ fleur de sel
BUTTER-ROASTED CAULIFLOWER
3 small cauliflowers or one large cauliflower SQ salt SQ pepper SQ garlic SQ Thyme SQ toasted buckwheat, ground to a powder 250 g Elle & Vire gourmet butter 82% fat
CAULIFLOWER LEAF BOUILLON
SQ cauliflower leaves SQ water SQ salt
SABAYON
2 egg yolks 20 g cauliflower leaf bouillon SQ reserved butter from cooking the cauliflower SQ salt SQ pepper
LEAF FROTH
200 g cauliflower leaf bouillon 100 g Excellence cooking cream 35% fat SQ salt SQ pepper
BUCKWHEAT WAFERS
100 g organic buckwheat flour 200 g cold water SQ fine salt 50 g Elle & Vire gourmet butter 82% fat SQ fleur de sel
Season the cod fillets with a little olive oil, fleur de sel and pepper. Cook in a 180°C oven for approximately 4 minutes. Set aside.
2
BUTTER-ROASTED CAULIFLOWER
Trim the cauliflowers and set the leaves aside. Season with salt, pepper, garlic and thyme. Sprinkle with toasted buckwheat powder then cook in the butter in a sauté pan. Baste the cauliflower to obtain nice, even colour. Reserve the butter used for cooking the cauliflower for the sabayon.
3
CAULIFLOWER LEAF BOUILLON
Place the cauliflower leaves in a saucepan and add enough water to cover. Season with salt and simmer over low heat for 20 minutes. Strain and set aside.
4
SABAYON
In a saucepan over low heat, whisk the egg yolks and the cauliflower leaf bouillon. Slowly drizzle in the reserved butter and mount as for a mayonnaise to obtain a sabayon. Correct the seasoning and set aside at room temperature.
5
LEAF FROTH
Add the cream to the cauliflower leaf bouillon. Season with salt and pepper. In a bain-marie, blend the mixture with a hand blender to obtain a froth.
6
BUCKWHEAT WAFERS
Combine the buckwheat flour, cold water and salt in a mixing bowl. Stir the mixture to obtain a homogenous mixture. Add the melted butter and stir again. Let the batter rest 1 hour then prepare thin galettes (crepes) in a non-stick pan. Once cooked, brush with melted butter and sprinkle with fleur de sel. Bake in a 170°C convection oven for 6 to 8 minutes to obtain a crisp buckwheat wafer.
7
ASSEMBLY
Place the cod in the bottom of a soup plate followed by a generous spoonful of sabayon and a piece of roasted cauliflower. Top with a spoonful of froth followed by a drizzle of meat jus. Finally, gently place the buckwheat wafer on top and finish with a pinch of fleur de sel and a little freshly ground pepper.
Recipes
