Cod fillet with potato scales, butternut squash purée and clementine sauce
Ingredients
For
3
personnes
- 3 cod fillets (each weighing 150 g)
- 3 small potatoes
- 3 tbsp mild-flavoured olive oil
- 400 g butternut squash
- Milk and water for cooking the squash
- Salt, freshly ground pepper and cumin
- 15 g of golden raisins
Clementine sauce:
- 3 tbsp clementine juice
- 1.5 tablespoons of full-flavoured olive oil
- 1/2 teaspoon of runny honey
- ½ teaspoon of mild mustard
- Salt, freshly ground pepper
- 1 tablespoon of finely chopped herbs (parsley and chives)
Tip
Michelle has chosen to use two different olive oils in her recipe. For each flavour, choose your olive oil from the list! Subtle flavour: PDO Nice, PDO Nyons, Lucques variety, Cailletier, Tanche, Négrette... Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, ...
Instructions
Clementine sauce:
- In a small bowl, whisk together the clementine juice, olive oil, honey and mild mustard; season with salt and pepper, then stir in the finely chopped herbs. Set aside.
Fish:
- Peel, wash and then slice the potatoes into thin slices (using a mandoline if possible). Season the cod fillets with salt and pepper, then carefully arrange the potato slices in an overlapping pattern over the three pieces of fish. Season lightly with salt and pepper.
Cooking:
- Preheat the oven to 170°C (thermostat 5 2/3) on the fan setting.
- Next, place the cod fillets in a deep dish (such as a gratin dish) and drizzle a few tablespoons of olive oil over them.
- Place in the hot oven for 25 minutes (give or take 25 minutes, depending on the thickness of the fish fillets).
- Soak the sultanas in hot water for 15 to 20 minutes.
- Peel, wash and dice the butternut squash, then cook it in a mixture of half water and half milk, adding a pinch of salt. Cook over a medium heat for 15 minutes. When the squash is cooked, drain the pieces and blend them with a little of the cooking liquid (milk and water), then season to taste with salt, pepper and a little cumin.
- The purée must not be too runny, so that it can be moulded into a stainless-steel ring on the serving plates.
- Next, stir some of the drained raisins into the butternut squash purée, mix well and keep warm. Set aside a few raisins for decoration.
Dressage
- On each plate, use a stainless steel ring or rectangle to shape the warm squash purée, scatter a few raisins over the purée, place the warm cod fillet next to it and drizzle a line of clementine sauce over it. Then serve immediately.
Tip
Michelle has chosen to use two different olive oils in her recipe. For each flavour, choose your olive oil from the list! Subtle flavour: PDO Nice, PDO Nyons, Lucques variety, Cailletier, Tanche, Négrette... Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, ...
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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