- 4 egg yolks
- 4 fried parsley leaves
- 2 bread slices
- 1 1/4 ounce clarified butter (50 g)
Cod
Garlic Soup
- 6 heads garlic
- 1 1/4 ounce salt pork (50 g)
- 4 teaspoons cooking olive oil (2 cl)
- 3 1/2 ounces potatoes (100 g)
- 1 sprig thyme
- 1 bay leaf
- olive oil
- 1 onion
- 1 cup chicken bouillon (25 cl)
- 1 cup light chicken stock (25 cl)
- parsley stalks
Instructions
Step 1: Cod
Soak the cod in a large container filled with water for 48 hours, changing the water every 6 hours.
Afterwards, remove the skin and fillet.
Combine the milk and the aniseed, and poach the fillets in the aniseed milk for 5 minutes. Delicately remove, put in an earthenware dish and sprinkle with a little olive oil. Cover the dish and keep warm for about 15 minutes to finish cooking the fish gently.
Trim the cod and keep the best pieces.
Step 2: Croutons
Cut the bread in 1/15 inch thick (2 mm) slices, then into triangles.
Soak with clarified butter and bake between two sheet pans.
Set on a dishtowel to drain the excess fat.
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$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
