Cod Meunière with Cranberry Bean Purée
- 1 cod, 5 1/2 pounds (2.5 kg)
- 1 tablespoon coarsely ground pepper
- cooking olive oil
- 1 3/4 ounces butter (50 g)
- 1 cup chicken jus (20 cl)
- extra-virgin olive oil
- fleur de sel
- 2 1/4 pounds coarse gray sea salt (1 kg)
- 3 1/2 ounces granulated sugar (100 g)
Step 1: Cod
Cut the fillets from the cod, and trim them slightly.
Mix the coarse gray sea salt with the sugar. Cover a plastic tray with a thin layer of this mixture. Place the fillets flat, skin side down, and cover the other side with the rest of the mixture.
Leave in the salt for 1 1/2 hours in the fridge, to make the fish nice and firm.
Rinse the fillets under cold running water and pat dry with a dishtowel. Cut into 4 steaks, 6 ounces (170 g) each, from the back of the fillets.
Heat a drizzle of olive oil and sear the cod, starting with the coated side. Once they have browned nicely, flip them, add some butter, and finish cooking, basting constantly for 8 minutes.
Once they are cooked, transfer to a rack, baste with the butter, and let sit for 5 minutes.
Step 2: Bean Purée
Put the pink cranberry beans into a pan, and cover with cold water an inch above the beans. Bring to a boil, skim, and add the rosemary and the sage. Cook for about 25 minutes, keeping the water at a light simmer. When the beans are three quarters cooked, season with coarse gray sea salt.
Once the beans are cooked (they should be soft enough to be crushed between the tongue and palate), remove from the burner and let the beans cool in their cooking juices.
Peel and quarter the tomatoes. Hollow them out, removing the pulp and seeds, leaving only the wedges of flesh. Season with fleur de sel, freshly ground pepper, a dash of granulated sugar and a drizzle of olive oil.
Heat a cast iron pot and add the tomato wedges. When they start to give off their juices, bake in a 285°F (140°C) oven for 1 hour.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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