Cod Grenobloise - James Martin Chef
This is Claude Boss's recipe for Cod Grenobloise from his restaurant Bibendum. It served with crushed potatoes and a bread emulsion
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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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