Cod fillet

Ingredients:

• Sausage crumbs (one day in advance)
• 1 lean sausage
• dried bread scraps
• 2 small heads of Belgian endive
• 100g (3½ oz) parsley root
• 4 agate snails
• clove of garlic
• 80g (2⅞ oz) cod fillet (upper back part)

Preparation:

Sausage
Let the sausage dry for about twelve hours in the oven at 110°C until completely dry and hard. Shred in the Princess Silver Power Chef. Shred an equal quantity of dry bread. Combine the crumbs and dry for another hour in the oven.

Chicory, creamed parsley root and mussel and curry nage. Peel the chicory heads down to the heart. Simmer the hearts gently in 100ml (3⅓ fl. oz) vegetable stock. Boil the parsley root until very tender and then blend to a smooth purée in the Silver Power Chef. Season to taste with salt and pepper. Prepare the snails in olive oil with garlic, a pinch of sea salt, thyme, rosemary and sage. To do this, heat the oil to 60°C and leave the snails for one hour to absorb the flavours. Use the remaining vegetable stock to boil the mussels. Add a pinch of curry powder and allow the mussels to boil for 15 to 20 minutes. (The mussels themselves are not used.) Let the mussels boil down, retaining the cooking liquid. Strain the nage through a very fine sieve.

Cod
Dry-fry the cod fillet (without oil) on the Table Chef™ Add the chicory hearts and fry briefly. Serve in a soup bowl with the nage, the creamed parsley root, the candied snails, the chicory hearts and the crumbed smoked sausage

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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