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Cod loin and shellfish

Voted Best Apprentice Chef in France in 1977 and with years of experience as a chef-in-training, Michel Roth was hired by the Hôtel Ritz Paris in 1981 where he worked under the watchful eye of Guy Legay. Chef Roth went on to become a major force in French cuisine, winning a series of prestigious prizes and commendations, including the Prix Culinaire International Pierre Taittinger in 1985, the Trophée International Auguste Escoffier in 1986 and the Bocuse d'Or and the title of Meilleur Ouvrier de France (Best Food Craftsman of France) in 1991.

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Details

19

Ingredients

3

Steps

Time

30'

Prep

0'

Cooking

30'

Total

In 1999 he took over the kitchens of restaurant Lasserre. Two years later he went back to his old stomping grounds at the Hôtel Ritz and took charge of the kitchens, earning a second Michelin star for the restaurant, L'Espadon. He became a Knight of the Order of the Legion of Honour in 2006. Today he runs Le Bayview, the restaurant of the Hotel President Wilson in Geneva where the menu bears his stamp and for which he won a Michelin star in just one1 year. Michel Roth is a member of the Ambassadors of French Cuisine, promoting the culinary arts of France around the world.

Ingredients

  • Four 150 g pieces ofcod loin (cut from the filet)
  • 2leeks, white part
  • 200 gbrussels sprouts
  • 40 gquinoa plus 40g cooked red lentils
  • 60 gshaved parmesan
  • 60 gsmoked ham
  • 1small preserved lemon
  • 8chive stems
  • 50 gbutter
  • 4 clolive oil
  • to tastesalt and pepper
  • -for the jus
  • 500 gcockles and razor clams
  • 20 clwhite wine
  • 150 gchopped shallots
  • ½ bunchtarragon
  • 20 gbutter
  • 2 clolive oil
  • 5 clliquid crème fraîche
Make it now
  • Step 1

    PREPARATION - Slice the white part of the leeks into julienne strips, sauté in 30g butter and season with salt and pepper. Cover and cook on low heat for 10 minutes. Add the zest of the preserved lemon. Blanch the Brussels sprouts preparate the leaves and transfer them to a pan with a tablespoon of melted butter. Season with salt and pepper. Season the cod loins and cook in a pan with 2 cl of olive oil over a low heat for 3 to 4 minutes per side. Add a tablespoon of butter and generously coat the fish.

  • Step 2

    FOR THE JUS -  Melt the butter in a saucepan and add the chopped shallots, followed by the cockles, the razor clams and the white wine. Cover and cook until the shells open. Remove the shells and reserve the juice. Blanch the tarragon leaves for 1 minute and then plunge into ice-cold water (so they keep their colour) and drain. Purée the tarragon, adding 2 cl of olive oil. Bring the shellfish broth to a boil, pour in the liquid crème fraîche and add the puréed tarragon. Emulsify before serving

  • Step 3

    PLATING -  Place the cod loin on a bed of leeks at the centre of a deep plate. Sprinkle the Brussels sprout leaves and some of the shellfish around the plate. Carefully pour the jus around the fish. Complete the presentation with a line of red lentils and quinoa across the top of the fish and around the edge of the plate. Garnish with the strips of smoked ham, the shredded parmesan, the remaining shellfish and the chive stems.

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Cod loin and shellfish

Step 1

PREPARATION - Slice the white part of the leeks into julienne strips, sauté in 30g butter and season with salt and pepper. Cover and cook on low heat for 10 minutes. Add the zest of the preserved lemon. Blanch the Brussels sprouts preparate the leaves and transfer them to a pan with a tablespoon of melted butter. Season with salt and pepper. Season the cod loins and cook in a pan with 2 cl of olive oil over a low heat for 3 to 4 minutes per side. Add a tablespoon of butter and generously coat the fish.

Step 2

FOR THE JUS -  Melt the butter in a saucepan and add the chopped shallots, followed by the cockles, the razor clams and the white wine. Cover and cook until the shells open. Remove the shells and reserve the juice. Blanch the tarragon leaves for 1 minute and then plunge into ice-cold water (so they keep their colour) and drain. Purée the tarragon, adding 2 cl of olive oil. Bring the shellfish broth to a boil, pour in the liquid crème fraîche and add the puréed tarragon. Emulsify before serving

Step 3

PLATING -  Place the cod loin on a bed of leeks at the centre of a deep plate. Sprinkle the Brussels sprout leaves and some of the shellfish around the plate. Carefully pour the jus around the fish. Complete the presentation with a line of red lentils and quinoa across the top of the fish and around the edge of the plate. Garnish with the strips of smoked ham, the shredded parmesan, the remaining shellfish and the chive stems.

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