Europe 1 6:00 p.m., February 26, 2024

Laurent Mariotte welcomes the artist CharlElie Couture.

He released his 26th album: “Contre toi”.

Like every week, a chef comes to cook the dish of the day.

This Saturday, it's Julien Lefebvre, the chef of the restaurant L'Âtre in Honfleur (Normandy).

On the menu: confit cod, cider reduction and salsify.

Confit cod, salsify and cider sauce by chef Julien Lefebvre, from the restaurant L'Âtre in Honfleur

For 4 people :

1 piece of Cod (2 to 3 Kg)

½ L of grapeseed oil

1 lime

Qs: Salt/Pepper/Espelette pepper

Trim

6 salsify sticks (calibrated fine and straight)

1 lemon

25 g of unsalted butter

Qs: Apple balsamic vinegar/Grapeseed oil

Raw cider sauce

1 bottle of “Bayeux” raw cider

250 gr of “Maison Borniambuc” double cream

50 g of unsalted butter

Qs: Salt/Pepper/Calvados

Training elements

Chives/Bird nuts/Puffed buckwheat/Toasted pine nuts

Granny-Smith apple

Preparation of Cod:

- Bring a fillet of sole, a cutting board and cling film.

Leave the fish to mature for 2 to 3 days, then lift the two fillets and remove the skin.

Place the fillets in coarse salt for 8 minutes then rinse them well in fresh water.

Season with salt, pepper and Espelette pepper.

Using cling film, make regular ballotins.

Cut the fish into 160g pieces then immerse it in infused oil at 56°C for 20 minutes.

Take out the fish, remove the film and keep warm.

Preparation of roasted and raw salsify:

- Have a saucepan, a paring knife, a cutting board, a frying pan and a Japanese mandolin.

Wash and peel the salsify.

Take a stick and cut it finely using a mandolin.

In a saucepan, put salted water, salt and a lemon cut in half, add the salsify, bring to the boil then leave to cook off the heat.

Drain the salsify, cut them.

Heat a pan with grapeseed oil, roast the salsify and add a knob of butter.

Keep warm.

Preparation of the raw cider sauce:

- Have a saucepan, a spatula, and cheesecloth.

In a saucepan, reduce the cider until you obtain a syrupy and slightly caramel liquid, then add the double cream, adjust the seasoning, refresh with a dash of calvados.

Keep warm.

Finishing and dressing:

In a deep plate, place the confit cod in the center with the buckwheat, chopped chives and pine nuts on top, add the roasted salsify around it along with the raw shavings.

Emulsify the cider sauce and add foam around it.

Finish with a few tops of chickweed.

Serve.