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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.

Ingredients

Recipe for 4 persons

Cod

4 Piece(s)
Cod filet (150g)
0.50 Unit(s)
Leek
50 Ml
White wine

Nantais butter sauce

75 Gr
French shallot
1 Tbsp
Fish stock
100 Ml
White balsamic vinegar
150 Ml
White wine
250 Ml
35% cooking cream

Ratte purée

175 Gr
Fingerling potatoes
250 Ml
Milk
75 Gr
Butter
  • Salt and pepper
  • Butter

Preparation time: 45 min

Preheat your four at 400 °F

  • Cod

    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.

  • Plating

    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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