Cod Grenobloise - James Martin Chef

Cod Grenobloise - James Martin Chef

www.jamesmartinchef.co.uk

This is Claude Boss's recipe for Cod Grenobloise from his restaurant Bibendum. It served with crushed potatoes and a bread emulsion

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Ingredients

  • 4 x 150g skinless pieces of cod loin.
  • 500g coarse sea salt
  • 500g Ratte potatoes
  • 100g butter
  • 30g sherry vinegar
  • Salt & pepper
  • 1l milk
  • 200g sourdough bread, crusts removed & diced
  • 150g butter
  • 10g lemon juice
  • 100g Chicken stock
  • 30g fresh butter

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