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Cod with breadcrumbs

And a beurre blanc sauce.

Other Fish Seafood

Cod with breadcrumbs

Debic

Ingredients

For 10 servings

Beurre blanc sauce

750 ml white wine

200 ml white wine vinegar

10 peppercorns, crushed

2 shallots, sliced

2 bay leaves

500 ml Debic Culinaire Original

250 g butter

Cod

10 slices of white bread, preferably tramazini

100 g butter

1600 g cod fillet, skinless

Garnish for the sauce

20 g salmon eggs

10 g herring eggs

20 g chives, chopped

Garnish

50 ml Debic Roast & Fry

30 yellow miniature carrots

200 g mashed potato

10 yellow miniature beets

Potato crisps

Yellow flowers

1000 layer potato cubes, deep fried

Debic products used

Culinaire Original 20% 1L

Roast & Fry 1L

Preparation

Beurre blanc sauce

Make the gastrique by heating the white wine and white wine vinegar in a saucepan, together with the crushed peppercorns, sliced shallots, and bay leaf.

Reduce to 1/3.

Pass through a fine sieve.

Add the Culinaire Original.

Reduce to the desired thickness.

Reduce to the desired thickness.

Add the butter for an extra full and rich flavour.

Cool the base sauce and store in the refrigerator or freeze.

Cod

Cut the white bread to the right size so it fits on the fish fillet.

Generously spread the bread with butter and press the butter side down on the fish fillet.

Heat the pan and add the Roast & Fry.

Fry the cod fillets on the bread side until the bread crust turns golden brown.

Turn the fillets over and gently fry the fish until done.

Season with salt.

Heat the sauce and add fish eggs and chopped chives to taste.

Assembly

Arrange the fillets on the plates and finish with the vegetables and potato garnish.

Finishing touch

Beurre blanc sauce

Spoon the sauce onto the plates beside the fillets.

Other Fish Seafood

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