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Cod loin and shellfish

Cod loin and shellfish

KitchenAid Chef
Import-Recipe - Cod loin and shellfish
Cod loin and shellfish






cod loin (cut from the filet)


leeks, white part

200 g

brussels sprouts

40 + 40 g

quinoa plus cooked red lentils

60 g

shaved parmesan

60 g

smoked ham


small preserved lemon


chive stems

50 g


400 ml

olive oil

salt and pepper

500 g

cockles and razor clams

200 ml

white wine

150 g

chopped shallots


20 g


200 ml

olive oil

50 ml

liquid crème fraîche

Step by 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.

  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

  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.