Smoked cod with mushroom celery remoulade
This recipe is perfect for cold November evenings. Enjoy the seared cod, infused with green tea leaves for a unique smoky flavor. When smoking in the pot you can rely on the precise temperature control of our induction cooktop. Thanks to the Panasonic Genius Sensor, it works with pinpoint accuracy and reacts promptly to changes in the selected temperature.
Ingredients
- 2cod fillets (140 g)
- 1/2sticks of celery (chopped)
- 5white mushrooms (chopped)
- 0.5 tbspmustard
- 1 tbsptarragon vinegar
- 1egg yolk
- salt
- freshly ground black pepper
- 300 mlvegetable oil
- lemon juice
- 1 tbspgreen tea leaves
- 1 tbspred wine vinegar
- 4 tbspolive oil
- 10endive leaves
- 1 bedwatercress (cut)
Steps
STEP 1
For the remoulade, whisk the red wine vinegar, the grainy mustard and the yolk in a bowl with a blender. Season with salt and pepper, slowly add the vegetable oil and continue beating until a smooth emulsionis produced. Then fold in the celery and mushroom cubes.
STEP 2
Heat a pan on the induction cooktop to 180 ° C. Add the olive oil. Season the cod fillets with lemon juice, salt and pepper, carefully place in the pan on the skin for about 30 seconds. Turn and fry for another 30 seconds. Remove the fillets from the pan and set aside.
STEP 3
Lay out the bottom of a pot with aluminum foil and spread the green tea leaves around the aluminum foil. Heat the pot on the cooktop until the tea starts to smoke. Now put the cod on the foil, close the pot with a lid and turn off the heat. Burn the cod for 4 to 5 minutes.
STEP 4
Meanwhile, in a bowl, mix the tarragon vinegar with salt, pepper and olive oil. Turn on the endive salad and cress with the dressing and spread on 2 plates. Arrange the smoked cod on the salad and serve with a large blob of remoulade.
Enjoy
Share this page
