Ingredients
Poached cod with olive oil
- Cod 120g / pers.
- Espelette peppers (according to your tastes)
- Salt (according to your tastes)
- Pepper (according to your tastes)
- 1 bunch of Thyme
- 1 head of garlic, cut in half
- 1L Mas des Tannes Olive Oil
- Citrus zest (1 orange, 1 lemon, 1 lime)
Carrot orange purée
- 5 kg of carrots
- Orange peels
- 250g of butter
- 3cl of cream
Direction
- Season the cod with Espelette peppers, salt, pepper and citrus zest.
- Cut into portions of about 120g / pers.
- In a saucepan, pour olive oil and season with thyme and garlic.
- Heat to 165F.
- Cook the cod in the oil for 4 min.
- Drain
- The cod is ready!
Carrot orange purée
- In a large saucepan, boil salted water.
- Cut the carrots into pieces.
- Then put them into the saucepan with orange peel.
- Cook until you can stick the knife in (about 15 to 20 minutes).
- Take out and drain the carrots.
- In the still hot pan, mix the carrots with 250g of butter and 3cl of cream.
Food and Wine
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Paul Mas ,
Viognier
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