Cod Back with Brandade, Leeks, and Chocolate Sauce

Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Cod back with brandade, leeks, and chocolate sauce

Ingredients

Cod fillet - 4 lbs
Red Curry Powder - 1 tablespoon
Salad Potatoes - 21.2 oz
Onion - 1 piece
Garlic - 4 cloves
Milk - 3 qt
Bouquet Garni - 1 bunch
Cream - 3 fl oz
Olive Oil - 10 fl oz
Leek - 2.1 oz
Butter - 4.6 oz
Peanut Butter - 1 tablespoon
Bittersweet Chocolate - 8.8 oz
Madeira - 25 fl oz
Chicken Broth - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste
Flaky sea salt - to taste

Step by Step guide

Step 1

The day before, pour a layer of sea salt into a tray. Place the fish fillet on it. Cover with sea salt and leave for 6 hours. Remove the fish from the salt and rinse under cold running water. Soak in a basin of water for another 6 hours, changing the water 2–3 times. The next day, cut the fillet into six portions and pat dry with a paper towel.

Step 2

For the brandade, preheat the oven to 338°F. Wash and dry the potatoes. Place unpeeled potatoes on a tray and bake until soft. Slice the onion into thin rings and the garlic cloves into slices. Combine them in a pot with the bouquet garni and milk. Bring to a boil, remove from heat, and let steep for 10 minutes. Return to low heat, add the remaining fillet, and cook for 8–10 minutes. Flake the fish into pieces, place them in a blender with the peeled potatoes and warm cream. Blend until smooth, then gradually add the olive oil, seasoning with salt and pepper to taste.

Step 3

For the leek fondue, cut the leek lengthwise into 4 parts, then slice into thin rings. Heat peanut oil and 2 tablespoons of butter over low heat. Add the leek. Season with salt and pepper. Sauté for 10 minutes until soft.

Step 4

For the chocolate sauce, reduce the Madeira to 100 ml. Add the chicken broth and cook for 7 minutes. Remove the saucepan from the heat and stir in the chopped chocolate. Once the sauce is smooth, return the saucepan to low heat. Continuously whisk while adding the remaining butter cut into pieces. Season with salt and pepper to taste.

Step 5

For the cod back, preheat the oven to 356°F. Season the prepared fillet portions on the flesh side with pepper and sprinkle with curry. Heat olive oil in a skillet and sear the fish for 1 minute on each side, then finish cooking in the oven for 5 minutes.

Step 6

To serve, place the leek fondue on the bottom of a serving plate, cover it with brandade, and top with a piece of fried fish. Serve with chocolate sauce.