Line caught fillet of Cod with Wyken Estate Asparagus,

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Line caught fillet of Cod with Wyken Estate Asparagus,

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!

PASCAL’S RECIPE
Serves 4
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.

METHOD

  • Peel asparagus spears from 1 inch below the tip to bottom. Add asparagus spears to seasoned boiling water and poach for 3 to 5 minutes depending on the thickness of the spears. Once cooked, place the asparagus into a bowl containing iced water. This will halt the cooking process.
  • Heat the whipping cream to a boil. Pour the grated Parmesan and stir until melted. Reserve.
  • Hand whisk the eggs yolks in a bowl over a pan of simmering water taking care not to touch the water and whisk steadily until it reaches 50 c and becomes foamy. Gradually add the Parmesan cream followed with the clarified butter. Finish with the grappa. Season to taste.
  • Coat the base of a non-stick frying pan with a little olive oil and place over medium heat. Allow to get hot. Season the fillets of cod and place them in the pan. Cook for 2 minutes on one side then carefully turn the cod over and finish cooking in a preheated oven to 120C/ gas mark for 5 minutes.
  • Before serving, place 10gr of butter in a saucepan over high heat. Carefully place the asparagus in the pan for 1 to 2 min depending of the size of the spears. Season to taste.
    Arrange the fillets of cod in the centre of four serving plates. Place the asparagus nicely on one side and spoon out some Parmesan sauce around. Nicely place the slices of dried beef onto the plate.

Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623 Fine Dining Gift Vouchers available.

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