Slow-poached cod fillet with cep velouté, fresh nuts and chestnuts
Starting to feel Autumnal? Well FOUR has the perfect dish for with this recipe from Pierre Gagnaire for poached cod with cep and fresh nuts.
Ingredients
- 200g butter
- 400g fresh ceps, cleaned and roughly chopped
- 50g shallots
- 700ml milk
- Zest of 1 unwaxed organic lemon
- 2 bay leaves
- Espelette pepper
- 400g cod fillet, cut into 4 equalsized thick chunks
- 70g cooked and peeled chestnuts, quartered
- 1 teaspoon maple syrup
- 70g fresh walnuts salt and freshly ground blackpepper
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