- Fresh cod: 750 g
- Butter: 100 g
- Olive oil: 10 cl
- Spinach: 600 g
- Garlic: 30 g
- Carrot: 150 g
- Cumin seeds: 10 g
- Shallots: 20 g
- White wine vinegar: 15 cl
- Vermouth (Noilly-Prat): 30 cl
- Thyme
- Salt, ground pepper
- Fish stock: 20 cl
- White leek: 1 large
Difficulty: Intermediate
- Finely julienne the white leek, fry until golden, drain, and set aside.
- Chop the shallot and sweat in a pan with a little butter until blond. Add vinegar, vermouth, and 1/2 lemon juice. Season with salt and pepper. Reduce almost dry, then add fish stock and reduce again. Set aside.
- Using a mandoline, cut carrots into tagliatelle. Blanch in boiling water with cumin seeds (or caraway), cool in ice water, season if needed, and toss with butter.
- Prepare garlic butter. Sauté spinach in a little garlic butter, then drain.
- Season cod fillets on both sides. Rub thyme on the flesh side using a sprig between your fingers. Heat olive oil, sear skin-side down for 2-3 minutes. Flip, then finish in a 180°C oven for 6-7 minutes. Let rest.
- Plate: Arrange warm spinach in the center (or around). Fan carrot tagliatelle harmoniously. Top with cod, spoon over sauce whipped with butter on low heat, and surround with a cord of sauce. Finish with fried leek julienne on top.
Note: The photo shows a variant of this dish.
Recipe by Chef Hubert
