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Filets de Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanillaTheWorldWideGourmet.com

Flavors of Germany

Total time: more than 2 hr

Preparation time: 20 minutes
Cooking time: 1H10
Cooling time: 2 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:134.2 kcal

Proteins:9.1 g

Fats:6.5 g

Carbohydrate:9.9 g

Fibers:1.7 g

Sugar:4.1 g

Cholesterol:58 mg

Sodium:314.2 mg

Calcium:83 mg

Energy:907 kcal

Proteins:61.3 g

Fats:44 g

Carbohydrate:66.7 g

Fibers:11.4 g

Sugar:28 g

Cholesterol:391.8 mg

Sodium:2123.2 mg

Calcium:561.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Beetroot towers

2.5

ml

sea salt

1/2

vanilla pod, seeded

2

juniper berries, ground with a mortar

5

ml

safflower oil

2

x

200

g

red beetroots, peeled

400

g

celeriac, peeled

2

x

30

g

perigord truffles

**Red quenelles with quark

40

g

butter, soft

1

egg

3

egg yolks

200

g

quark

30

ml

red beetroot puree

1

lemon, peeled and blanched

120

g

toast bread, diced after removing crust

salt, freshly ground white pepper

grated nutmeg

30

ml

bread with crusts removed

30

ml

butter

**Truffle sauce

20

g

butter

100

ml

chicken and madeira stock

100

ml

veal stock

**Cod filets

4

x

120

g

cod filets

olive oil and clarified butter

salt, freshly ground white pepper

METHOD

Towers

  1. Mix the spices and oil. Brush the beetroot and celeriac with mixture, wrap separately in alu paper and cook for approx 60 min in a preheated oven at 150°C / 300 °F. Test their readiness with the point of a knife.
  2. Cut the celeriac and truffles into cubes 15mm in length by 5mm thick. Shape 8 towers.
  3. Cut a few thin slices from the remaining beetroot. Mix the rest, then pass through a sieve. The puree will be used to mould the quark quenelles.
  4. Finely chop the remaining truffles, form 3 equal portions and reserve.

Perigord truffles sauce

  1. Briefly sweat 2/3 of the chopped truffles in butter.
  2. Deglaze with both the chicken and Madeira wine stock and the veal stock. Bring to the boil and remove from heat.

Finishing

  1. Fry the cod filets in a mix of sunflower oil and butter. Season whilst cooking.
  2. Place the fine slices of beetroot on the plates and cover with the cod filets. Top with two quenelles.
  3. Roast the toast bread in butter then mix with the remaining chopped truffles. Set the towers and top with sauce. Spread over the quenelles.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

Michael Fell suggests you serve accompanied by pommes Parisienne stuffed with creamed spinach and a champagne mousse. For the champagne mousse, reduce the fish stock, cream and champagne. Beat – adding butter.

This recipe was created for the well knowned Caviar House & Prunier in Belgium



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