Receta del mes de febrero

Fricassée of Cod with Herb cakes

by Chef Luís Baena



Fricassée of cod
Cod (net weight after cooking) 800 Gr
Garlic 15 Gr
Olive Oil 75 Ml
Onions 50 Gr
4 Egg Yolks
Juice of 1.5 lemons
Butter 120 Gr
Flour 35 Gr
Whole Milk 100 Ml
Cooking Water 50 Ml
Chopped parsley 1 tbsp 

Poach the cod in water seasoned with a crushed garlic clove (skin on), salt and half the olive oil.

Flake the cod.

Fry the chopped onion in butter and the remaining half of the olive oil

Add the flour and gradually pour in the cooking water and the milk. Mix the egg yolks with the lemon juice and put in. Add the cod and the chopped parsley.

Adjust the seasoning and texture. 

Tomato confit
Skinless and seedless ripe tomatoes 300 Gr
Sugar 30 Gr
1 Oregano
Olive Oil (to taste)
Salt (to taste) 

Poach the tomatoes in hot olive oil with the other ingredients at 120ºC

Once cooled, drain well and chop finely. 

Herb cakes
Chervil 50 Gr
Parsley 50 Gr
Cod water, hot 150 Gr
Butter 50 Gr
Flour 100 Gr
Powdered yeast 5 Gr
3 Eggs
Salt 4 Gr 

Blend the herbs with hot water and butter.

Mix the flour and yeast, add the beaten eggs and salt.

Mix these with the herb mixture; pass through a chinois and leave to rest for 30 minutes.

Place into individual silicone cases and microwave on high (50”to70”). 

Pour the fricassée mixture into the centre of the herb cases and serve with the tomato confit.


Ver receta en YouTube.

Nota: las recetas solo están disponibles en portugués e inglés.