Chilled Cranberry Bean Consommé and Warm Bilbao Cod with Fried Lovage, Parsley and Celery Leaves
Cranberry Bean Consommé
- 1 lb fresh cranberry beans (500 g)
- 1 quart light chicken stock (1 l)
- 3 tablespoons milk (5 cl)
- 3 tablespoons whipping cream (5 cl)
- 3 1/2 fluid ounces olive oil (10 cl)
- 1 sprig rosemary
- 3 sage leaves
- 1 tablespoon white peppercorns (2 cl)
- 3/4 ounce butter (20 g)
- coarse gray sea salt
- cooking olive oil
- extra-virgin olive oil
- balsamic vinegar
- sherry vinegar
- fleur de sel
- 6 Bilbao cod steaks, desalted, 6 ounces each (160 g)
- 3 1/2 ounces lovage (100 g)
- 1/4 bunch flat-leaf parsley
- 1 3/4 fluid ounces tender, yellow celery leaves (50 cl)
- 1 quart grapeseed oil (1 l)
- olive oil
- coarsely ground pepper
Step 1: Cranberry Bean Consommé
Shell the fresh cranberry beans. Place them into a large saucepan, and cover with stock and cold water. Bring to a boil, skim, and add a muslin bag containing the sage leaves, rosemary, and white peppercorns. Cook for about 1 hour at a slight simmer. Season after 45 minutes of cooking.
Remove the cranberry beans, spice pouch, sage leaves, and the of rosemary from the cooking juices. Purée the beans finely, using a bit of the cooking juices, milk, whipping cream, and olive oil. Check the seasoning, and strain through a fine–meshed chinois into a clean container. Keep warm.
Step 2: Bilbao Cod
Sort, wash, and dry the lovage.
Pat the cod steaks dry between 2 sheets of paper toweling. Cut the steaks into 6 even pieces.
Remove the leaves from the parsley stems, and wash and pat dry, eliminating the biggest stems. Wash and dry the celery leaves.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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