Filet of Cod with Saffron Sabayon and Julienned VegetablesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat oven at 190° C (375° F)
Preparation: 10 minutes
Cooking Time: 20 to 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:126.8 kcal
Proteins:15.2 g
Fats:3 g
Carbohydrate:9.6 g
Fibers:2.5 g
Sugar:0.6 g
Cholesterol:75.8 mg
Sodium:67.2 mg
Calcium:49.6 mg
SIMILAR RECIPES
Baked Cod, Basque-Style
Cod Loin with Potato Scales
Roasted Cod
Cod with Curly Green Cabbage
Hake en Papillote with Blue Cheese
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
750
g
fresh cod, cut into 5 portions
fish stock
**Julienne vegetable garnish
75
g
leek, white part only
75
g
carrot
75
g
celery
75
g
fennel
75
g
green beans
1
tomato, peeled, seeded and diced
chervil
3
small egg yolks
25
ml
noilly prat or other dry white vermouth
125
ml
shellfish stock
1
threads of saffron
7.5
ml
cornstarch
METHOD
- Cut the leek, carrot, celery, fennel and green beans into julienne strips. Cook the vegetables separately until tender-crisp.
- Combine the vegetables and set them aside to keep warm, covered with a piece of buttered parchment.
- Poach the cod in the fish stock or steam it.
- Make the sabayon (see below) by whisking together the egg yolks, vermouth, crème fraîche and cornstarch in a double boiler, and incorporate the shellfish stock flavoured with the saffron threads.
- Place a portion of cod in the centre of each plate, top with the julienned vegetables, and spoon the sabayon over top.
- Garnish with the diced tomato and fresh chervil.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
Technique
A sabayon is a mousse made from egg yolks, sugar (in the original version) and wine or other liquid. It is prepared in a bain-marie (double boiler) over medium heat. All the ingredients are placed into the bowl which is set over simmering water. The mixture is vigorously whisked in a figure-8 pattern until the liquid gradually becomes foamy, increases in volume and thickens slightly.
You have to have an energetic whisking arm to make a sabayon, because it's necessary to whip the mixture for a good ten minutes without stopping. The sabayon is ready once the whisk leaves a visible trail in the bottom of the bowl.
Note on ingredients
Nothing equals a good homemade fish or shellfish stock. If you don't have any, or you're pressed for time, use a good quality powdered bouillon base and dissolve it in boiling water.
