Line caught fillet of Cod, Wyken Estate Asparagus, Parmesan sauce, Cecina de Leon
Award-winning Chef Patron and Resident food expert Pascal Canevet of the iconic Maison Bleue, shares a light dish celebrating Spring.
“Welcome the new seasons’ bounty of colour, taste and texture with simple flavours’ that tease our taste-buds with the promise of summer”
Cod has such a delicate, gentle taste; and deserves light ingredients that enhance and complement its flavour; in this recipe, I team it with delicious Asparagus for a dish that is evocative of spring with fresh new beginning’s and sunny days ahead.
Support our hardworking fishermen and opt to buy your cod from local fishmongers, they offer freshly caught East Anglian fish and seafood from our beautiful coastline. Our seaside towns; offer the opportunity to buy from the fishermen’s huts displaying that days catch – you can’t get fresher than that!
4 fillets of line caught cod (150gr each) / skin off
16 Suffolk green asparagus
150gr of grated Parmesan
75gr of whipping cream
50gr of clarified unsalted butter
1 dessert spoon of Grappa
4 egg yolks
4 slices of Cecina de Leon beef
Salt and black pepper
A Spanish delicacy Cecina is an oak smoked, salt-cured, air-dried beef with a punchy taste; perfectly pairing the Parmesan sauce.
Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623 Fine Dining Gift Vouchers available.