December :
Cod with Cocoa Nibs and Savoy-Parsnip-Purée

Moments of culinary joy in the peaceful Christmas season. Give yourself a little timeout by enjoying nuts, kernels, hot punch and other delights. The cold and wintry december also provides fruit and vegetables – so this month leaves nothing to be desired. And a festive meal is definately a must! Surprise your loved ones with the wonderful and superbly tender cod fillet on Savoy-Parsnip-Purée.

How it′s done? Have a look here :

Ingredients

Serves 4

4 equal cod fillets (each 180 g)
10 white peppercorns
1/2 teaspoon fleur de sel
2 teaspoons roasted cocoa nibs
40 g butter

For the Purée :

800 g savoy cabbage
salt
300 g parsnips
1 onion, 1 clove garlic
40 g butter
1 tablespoon canoa oil
200 ml cream
Piment d'Espelette
hand blender

For the allspice-foam :

150 ml UHT milk (3,5 %)
1/2 teaspoon allspice
salt
Milk frother

Preparation

Step one :

Wash the fish fillets and pat dry with kitchen paper. Use a tweezer to remove pin bones. Set the fish aside. Trim the savoy cabbage, part into leaves and cut off firm leaf veins. Cut the leaves into strips and boil in salted water for 3 minutes. Drain and set aside. Trim and peel parsnips and cut into cubes; set aside. Peel and wash the onion and garlic, chop them finely. Measure out all other ingredients and set them aside.

Cooking

Step two :

Melt the butter and oil for the purée in a saucepan. Add onions and garlic and sauté for 2 minutes. Toss in parsnips and again sauté for 2 minutes. Season with salt. Pour in 5 tablespoons cream and cook the parsnips for 10 minutes. Add remaining cream and reduce by half.

Fold in half of the cabbage leaves and heat up again. Blend the mixture with a hand blender, heat up and season with salt and Piment d'Espelette. Fold in remaining cabbage strips. Cover the saucepan with lid and keep warm.

Step three :

Crush pepper and salt for the fish coarsely in a mortar. Add cocoa nibs and continue crushing. Roll the fish fillets in this mixture. Sauté the fish fillets in butter by means of the menue item ”Fish – Sautéing“ according to your preferences. Meanwhile foam the milk with salt and allspice in a milk frother.

Serve the fillets, purée and allspice-foam on warm plates.

Tip :

Piment d'Espelette is a popular spice (Basque). It is made of ”Gorria Chili“. It matches well with fish and meat. You can also use it to refine sauces.

Enjoy !

What about more ? We'd be pleased to send you the next recipe :

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