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
- 7 ounces cranberry beans (200 g)
- 1/2 carrot
- 1/2 onion
- 1 celery rib
- 2 sage leaves
- 1 sprig rosemary
- 4 teaspoons extra-virgin olive oil (2 cl)
- sherry vinegar
- balsamic vinegar
Fried Parsley and Garlic
- 2 cloves garlic
- 1 bunch flat-leaf parsley
- 1 quart grapeseed oil (1 l)
Instructions
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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