Basque Cod and Kokotxas with Rosemary-Garlic Cranberry Bean Purée

Credit: Didier Loire
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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

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