Cod parmentier, sautéed leeks, nantais butter sauce, ratte potato purée
Mains, White fish
A piece of cod, poached in a creamy fish stock with white balsamic vinegar. Presented like a parmentier with sautéed leeks and a rich Ratte potato purée.
IngredientsRecipe for 4 persons
Nantais butter sauce
- Salt and pepper
Preparation time: 45 min
Preheat your four at 400 °F
Place the cod in an oven proof dish. Season lightly with salt and pepper.
Finely chop the leeks. In a sauce pot on medium heat with a little butter, sweat the leeks for 3-4 minutes. Deglaze with white wine and continue to cook until all of the liquid has evaporated.
Pour the cooked leeks on top of the cod.
- Nantais butter sauce
In a sauce pot, sweat the shallots with a little bit of butter. Deglaze with white wine and then add the white balsamic vinegar. Continue to cook until the shallots are cooked through. It should resemble a shallot purée of sorts. Add the cream and bring to a boil, then add the fish stock powder. Season to taste.
- Ratte purée
Rinse the potatoes in cold water. Place them in a big sauce pot and cover with cold water.
Cook on medium high until the potatoes are cooked through, a knife should easily pass through them.
Strain, peel and then mash them.
Put the potatoes back in the sauce pot, on low heat, and add the milk. Continue to stir with a wooden spoon. Once the milk is incorporated, remove from the heat and add the butter, combine and season to taste.
Take the oven proof dish with the cod and leeks. Pour the sauce on top and then evenly spread the potato purée on top.
Sporadically place small knobs of butter over the top of the purée, then place the dish in the oven for approximately 15 minutes or until you reach a nice golden color.
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