Basque Cod and Kokotxas with Rosemary-Garlic Cranberry Bean Purée
- 2 Icelandic Salt cod fillets
- 12 hake cheeks (kokotxas)
- 4 teaspoons cooking olive oil (2 cl)
- 1 3/4 ounces butter (50 g)
- 1 lemon
- 1 quart milk (1 liter)
- 1 clove garlic
- 2 3/4 tablespoons extra-virgin olive oil (4 cl)
Cranberry Bean Purée
Fried Parsley and Garlic
- 2 cloves garlic
- 1 bunch flat-leaf parsley
- 1 quart grapeseed oil (1 l)
Step 1: Cod and Kokotxas
Soak the cod in cold water for 48 hours, changing the water every 6 hours.
Poach in milk at 175°F (80°C) for 5 minutes. Drain, and cook meunière-style in the butter, and olive oil, to caramelize the fish on all sides.
Bring up the fat with a dash of lemon juice, and baste the cod steaks with the cooking juices. Remove them from the pan and place on a rack.
To prepare the kokotxas, remove the nerves and the inner skin of the cheeks and pat dry with a dishtowel.
Stew the kokotxas with the crushed garlic, the parsley and the extra-virgin olive oil. The gelatin contained in the hake cheeks should make for a rather thick sauce.
Step 2: Cranberry Bean Purée
Cook the beans with aromatics in water until very tender. Set aside 1/2 cup (10 cl) of the cooking liquid, remove the aromatics, and purée the beans with the rest of the cooking liquid in a high-speed blender. Press through a fine meshed chinois.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse