Tuesday, November 21 2017

VietNamNews

Slow Cooked Cod Fish

Update: January, 19/2015 - 13:44

with chef Raphael Szurek from JW Marriott Hotel Ha Noi

Discover slow cooked cod fish - an exclusive creation from chef Raphael at French Grill restaurant. The delight of fresh cod fish added with flavourful and creamy sauce from clamps and herbs creates a unique tasting experience.

Ingredients: serves 4

For cod:

  • 150g cod fish fillet
  • 5ml olive oil
  • salt and pepper to taste

For clams:

  • 8 pcs live clams
  • 50g shallot, sliced
  • 50g parsley, stems
  • 20ml olive oil
  • 100ml white wine

For Celery:

  • 200g celery root
  • 50g onion sliced
  • 50g
  • 100g cream

For parsley jus:

  • 50ml clams juice
  • 50g parsley leaves

Method:

  • ­ ­ ­ Season the fish with salt, pepper and olive oil and place into vacuum bags. Remove air and seal.
  • Heat up a water bath at 51oC and cook the cod fish for 15 minutes. Once cooked, remove from the bag and sear on one side to obtain golden brown colour.
  • In a pot, heat up olive oil with shallot and parsley steams. Add clams and white wine. Cover the pot and cook until the clams are completely opened. Keep the juice and strain.
  • In a pot, sweat butter with onions, add celery root cut in dices. Sweat and cover with cream. Slowly cook until celery is soft. Blend and correct the seasoning.
  • Bring the clam's juice to a boil, add parsley leaves and blend. Cool down on ice.
  • Plate as picture and garnish with micro herbs.

You can sample the dish at JW Marriott Hanoi, 8 Do Duc Duc Rd, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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