The smoked bacon fish association is a safe bet. On the occasion of a creative workshop organized by Bretons en Cuisine and the Contemporary Culinary Center, one of the participants imagined this recipe for cod in bacon. A tasty and rather light dish as it is accompanied by a simple cream of carrots and mushrooms.
Easy & cheap flat
PREPARATION: 30 MIN I COOKING: 35 MIN
Ingredients for 4 persons)
- 4 servings of cod back
- 4 slices of smoked bacon
- 4 dashes of olive oil
- 8 carrots
- 5 cl of water
- 1 C. coffee powdered sugar
- 50 g of half-salted butter
- 1 sweet potato
- 20 cl of whole milk
- 250 g brown mushrooms from Paris
- 50 g squash seeds
- 5 cl of olive oil
- 6 sprigs of chives
- 1 C. ground coffee powder
- Salt
- Grilled pepper
Preparation of the recipe
Make the carrot cream:
1. Peel, wash carrots and sweet potato.
2. Dice 4 carrots and sweet potato.
3. Cut the remaining 4 carrots into sticks, turn if possible and set aside.
4. Place the carrots and sweet potato diced in a saucepan, cover with water and cook over medium heat for about 15 minutes. At the end of cooking, add the whole milk and cumin then mix, rectify the seasoning and reserve.
5. Glaze the other carrots, that is to say, put them in a small Dutch oven with a little water, sugar and butter. Cover with a disc of parchment paper cut in the size of the pot with a fireplace in the center and cook on very low heat until completely evaporated.
6. Preheat the oven to 180 ° C (Th.6).
Prepare cod in coat:
1. Wrap a slice of smoked bacon around the cod portions and place them on a baking sheet lined with parchment paper, drizzle each fish with a drizzle of olive oil and bake 20 minutes before serving.
2. Wash and dry the mushrooms, then cut into 4.
3. In a hot frying pan, put olive oil and sear the mushrooms very quickly so they do not give water.
Dressage:
4. Carrot cream, cod in garter, some mushrooms, some ice cream carrots and finish with some squash seeds and chives.