Cod Grenobloise
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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Cooking tools:
- Immersion blender
- Steamer basket
- Kitchen scale
- Fine-mesh sieve
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Fork
- Peeler
- Paper towel
- Refrigerator
- Stove
- Serving bowl
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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