Cod à la Grenobloise recipe by Claude Bosi
Follow the step-by-step recipe, shared exclusively with Fine Dining Lovers, from chef Claude Bosi's Bibendum restaurant in London.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Microplane
- Saucepan
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Spoon
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
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