Recipe Steamed cod fillets with shellfish cream sauce

To prepare this dish

Ingredient list

Cob

3,5 kg cod
QS fleur de sel
QS pepper

FISH STOCK

20 g Elle & Vire gourmet butter 82% fat
80 g carrots
80 g onion
50 g champignons de Paris blanc
750 ml dry white wine

SHELLFISH CREAM SAUCE

1 liter fish stock
500 g Excellence cooking cream 35% fat
1 kg cockles
1 kg clams

GARNISH

200 g peeled prawns
QS toasted croutons
QS dill
QS mini capers

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Cob

   Remove the cod fillets. Reserve the bones.
2. 2

   FISH STOCK

   Finely dice the carrots and onions. Sweat in the butter, add the sliced mushrooms and continue sweating. Add the cod bones. Moisten with the white
   wine then add water to cover. Cook for 25-30min. Strain through a sieve and set aside.
3. 3

   SHELLFISH CREAM SAUCE

   Open the cockles and clams separately in a little water in a saucepan over high heat. Set aside in the refrigerator. Strain the cooking liquid through
   a fine sieve. Reduce the fish stock and shellfish cooking liquid to a glaze then add the Excellence cream. Bring to the boil, season and set aside.
4. 4

   GARNISH

   Bake the cod in a steam oven. Season. Plate.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.