Cod à la Grenobloise recipe by Claude Bosi | Fine Dining Lovers
Claude Bosi shares his step by step recipe for a simple and succulent cod dish served at his Bibendum restaurant in London
Ingredients
- Cod fillet: 2 x 130g fillets
- Early potatoes: 500g La Ratte potatoes. Jersey Royals or new potatoes
- Parsley: 25g
- Lemons: 2
- Butter: 180g
- Whole milk: 250ml
- Capers: 1/2 tsp nonpareille capers
- Sourdough: 150g wheat & rye sourdough bread. sliced
- Sherry vinegar: a dash
- Mint: 12g mint leaves
- Olive oil: 45ml. plus 1 tbsp
- Garlic: 1 clove peeled and crushed
- Salt
More Like This
Cod Grenobloise - James Martin Chef
jamesmartinchef.co.uk
Roast cod with Aïoli from Great British Chefs 2 by Rick Stein
app.ckbk.com
Cod Puree - Recipe | Bonapeti.com
bonapeti.com
Cod with aïoli - Cookidoo® – the official Thermomix® recipe platform
cookidoo.ca
Cod Fillet Recipe With Aioli - Great British Chefs
greatbritishchefs.com
Cod Fish Casserole with Potatoes and Peas – Crucible Cookware
cruciblecookware.com
Cod Provençal - Good Food Middle East
bbcgoodfoodme.com
Cod Popcorn Recipe - Great British Chefs
greatbritishchefs.com