Here is an original and fragrant recipe with this roasted cod with shrimps and salsify.
Ingredients for 4 persons :
- 1 bunch of salsify
- 25 cl of milk
- 100 g bouquets of prawns raw
- 30g butter
- 1 twig of thyme
- 4 paving stones cod with skin (140 g each)
- 2 tbsp. tablespoons of olive oil
- Salt, freshly ground pepper
For the shrimp stock:
- 2 shallots
- 2 podsgarlic
- 2 tbsp. oil soup
- Bouquets heads
- 1 bouquet garni
- 1 pinch of Espelette pepper
- 50 cl of poultry (or vegetable) broth
- 80 g heavy cream
- 40g butter
Roasted cod with shrimps and salsify
- Peel, wash and cut the salsify into sections. Immerse them in 75 cl of water and the combined milk, salt with coarse salt and cook until tender.
- Drain them and set them aside.
- Place the shrimp in a pot of salted water with coarse salt.
- Bring to a boil, remove as soon as the broths appear. Shell them (keep the heads).
For the shrimp stock:
- Peel, wash and mince the shallots.
- Wash the garlic in a shirt.
- Heat the oil, brown the shallots, the heads of the bouquets, the garlic in the shirt and the bouquet garni.
- Season with Espelette pepper.
- Cook for 2 minutes over high heat and pour in the broth and add the cream. Cook for 20 minutes over medium heat. Mix and filter.
- At the last moment, whip up the butter sauce.
Preheat the oven to 180 ° C (th. 6).
In a pan,
- Heat the butter, sauté the salsify.
- Add the thyme.
- Season.
- Sear the cod steaks (skin side down first) in olive oil.
Continue cooking for 3 to 5 minutes in the oven.
- Enjoy the whole hot!
Chef's BABA on salsify
Another way to prepare salsify:
- Wash them and let them soak for 1 hour in cold water for easier peeling.
- Peel them with a peeler, cut them into sections.
- Cook for 1 hour to 1 hour 30 minutes in a vegetable blank at a low boil and covered.
- Drain and pat dry.
In the fridge, they can be stored for 48 hours in their cooking juices while waiting to be accommodated.
- Vegetable garden: how to grow salsify well
Recipe: A. Beauvais, Photo: F. Hamel
