🌿 New June menu in the Premium Area
You’re hosting, but don’t you have a life of your own?
This menu has been designed so that most of it can be prepared in advance. On the day itself, all you need to do is put the finishing touches to it at your leisure and enjoy the company of your guests.
Cod en croûte with herbs (traditional & Thermomix)
Description
Peel the shallots and chop them finely. Mix the breadcrumbs, dill, basil, parsley leaves and chives with the butter and lemon juice to form a paste. Cook the peeled and diced potatoes and carrots in salted water or in a steamer. Preheat the oven. Place the fish in a buttered oven dish, spread the paste over it, pour over a little hot stock and place in the oven. Cook at 160°C on the top shelf for 10 to 12 minutes. After 5 minutes, check whether the stock has been absorbed, then add a little more if necessary. If necessary, place under the grill. For the sauce, bring 250 g of cooking liquid (if steamed) or water, flour, cream, pepper, stock cube and medium-strength mustard to the boil, stirring constantly and, if necessary, whisking with a hand blender until frothy. Serve immediately.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation
1. Preheat the oven to 200 °C (fan oven).
2. In a bowl, mix together the lemon juice, olive oil and melted butter. Set aside.
3. In another bowl, mix together the flour, coriander, paprika, cumin, salt and pepper.
4. Dip each cod fillet first in the lemon sauce, then in the flour mixture. Set aside the remaining lemon sauce.
5. Heat 2 tablespoons of olive oil in an ovenproof frying pan. Quickly sear the fillets on both sides (without cooking them through).
6. Mix the garlic into the rest of the lemon sauce and pour over the fish.
7. Bake for about 10 minutes, until the fish flakes easily with a fork.
8. Serve immediately, sprinkled with chopped parsley.THERMOMIX® METHOD.
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Peel and quarter the shallots. Cut the baguette into pieces. Remove the leaves from the dill, basil and parsley. Cut the chives into pieces. Place all the ingredients in the Thermomix and blend for 10 seconds / speed 7.
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Place the butter and lemon juice in the Thermomix and blend. 10 sec / speed 3. Empty the contents into a small bowl. Pour 500 g of water into the Thermomix bowl.
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Place the peeled and diced potatoes and carrots in the cooking basket and place it in the Thermomix.
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Cut baking paper to the size of the Varoma, moisten the paper and place it in the top shelf of the Varoma. Leave the side slits of the Varoma free.
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Place the fish fillets on the baking paper, season with salt and pepper and cover each fillet with the herb paste. Close the Varoma. Place the Varoma on the Thermomix bowl. Steam for 20 min / Varoma / speed 1.
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Remove the Varoma and keep warm. Empty the Thermomix bowl, reserving the cooking liquid.
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Pour 250 g of cooking liquid, flour, cream, pepper, stock cube and medium-strength mustard into the bowl and heat. 3 min / 100°C / speed 2. Then whisk while hanging. 30 sec / speed 3.
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Serve immediately.
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