fisch

Poached cod with tarragon butter and confit tomatoes on vegetable julienne à la Thomas Vetter

Pochierter Dorsch mit Estragonbutter und konfierten Tomaten auf Gemüsejulienne à la Thomas Vetter | Maître Philippe & Filles

It's not too cold yet, so dishes that aren't too heavy don't fit on the table yet. Yes, fish, butter and tomatoes sound more spring-like, but the herbs bring enough wintry flavors to serve this cod well before Christmas.

We used cod for this recipe, but cod, haddock or trout would also work well (however, these should not be portioned, but prepared whole).

Ingredients for 4 persons:

  • 2-3 tbsp "La Jonchère" court bouillon powder
  • 200ml Leblanc Champagne Vinegar
  • 1 celeriac
  • 2-3 slices of lemon
  • 1 small bulb of fennel
  • 1-2 leeks
  • 5 shallots
  • approx. 10 peppercorns (white pepper, preferably Kampot pepper)
  • 500ml of water
  • 500g truss(!) cherry tomatoes
  • 3 carrots
  • Poivre long
  • 2-3 tbsp Leblanc tarragon mustard
  • raw milk butter
  • 800g to 1 kg of fish, here: cod (Baltic Sea)/cod (North Sea), but haddock or trout also fit
  • olive oil
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • some garden cress
  • some brown sugar (demerara sugar)
  • 2 sprigs of leaf parsley
  • 2 cloves of garlic
  • Salt
  • as a side dish new potatoes

Preparation:

Leave the cherry tomatoes on the vine and wash them. Place on a baking sheet and drizzle with olive oil, add one or two crushed garlic cloves, a sprig of thyme and a sprig of rosemary and sprinkle with some brown sugar. In the oven at 100 ° C for 40 to 45 min.

Prepare the court bouillon. To do this, cut 1-2 shallots, the light part of the leek (approx. the lower third), half a fennel bulb and half a celeriac into large pieces, two slices of lemon, 2 tablespoons of court bouillon powder, about 10 peppercorns, 200 ml of champagne vinegar and put half a liter of water in a saucepan. Bring to the boil briefly, then reduce the heat and continue to simmer slowly so that everything is well-infused.
In the meantime, put on a pot of water with a little salt for blanching.

Peel the carrots and the other half of the celeriac, wash the remaining leek and then cut everything into strips approx. 5 cm long, halve and cut into thin strips (julienne, see image 4). Once the blanching water is boiling, add the carrot julienne, 30 seconds later add the celery julienne. 30 seconds later add the leek julienne and cook for another 5 seconds, then immediately drain into a colander and rinse with cold water. The vegetables should be al dente. New potatoes or boiled potatoes are suitable as a side dish, which you should put on now.

Now add a sprig of thyme and some parsley on the stalk to the court bouillon, turn up to medium heat until just before boiling point. Remove the herbs after about 5 minutes, otherwise they will become bitter. Season the court bouillon to taste, adding a little more court bouillon powder or vinegar if necessary. The broth must taste like broth: aromatic and slightly sour. Now portion the fish and place in the broth, simmer but do not boil. The fish must be covered by the broth. Depending on the size of the pieces, we recommend letting the fish simmer for 15 to 20 minutes.

For the sauce: For the tarragon mustard butter, peel 2 shallots and cut them into brunoise (the finest cubes).
Sauté the shallot brunoise with a small piece of butter (approx. 1 tbsp), deglaze with a dash of court bouillon and some white wine, then add approx. 2 tbsp tarragon mustard and stir everything together. Add a few chunks (1 teaspoon each) of COLD butter and stir in until you get a nice creamy consistency. Never let the tarragon butter boil again afterwards, otherwise it will flocculate.
Melt some butter in a pan, add the vegetable julienne and toss briefly until hot. Season with salt and pepper. Bon Appetit!

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