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Baked cod in a cream sauce, oil painting with garlic

Baked cod in a cream sauce, oil painting with garlic

Main dishes

Seared cod patties, baked for fifteen minutes, drizzled with a warm sauce made from garlic, chili peppers, vinegar, and parsley, in the Basque style.

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Recipe from Gaztarrotz, Xabier Cañas (Wikibooks), adapted by Recette de cuisine · · updated on

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Haddock ganache, a delicate piece of fish, is cooked in the oven with a little olive oil. It is then drizzled with a warm sauce made with garlic and chili peppers, and seasoned with vinegar and parsley. This is a simple Basque dish that should not be overcooked.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Total40 min
  • DifficultyMedium
  • Cooking methodfour
  • Gluten-free
  • Low lactose

Ingredients

2 people
  • $0.02
  • $0.80
  • $0.16

Directions

  1. Preheat the oven to 220 °C.
  2. Thoroughly clean the scallops by removing the gills, eyes, teeth, and any black skin. ≈ 8 min
  3. Season them, brush with olive oil, place them on a baking sheet, and roast for about 15 minutes.
  4. As soon as the cake comes out of the oven, remove the central rod and sprinkle with vinegar and parsley.
  5. Prepare a warm oil paint: revive the oil paint with garlic and a slice of chili pepper, then pour it over the ganache.
  6. Pour récupérer le jus au fond of the pan, remove it from the heat, mix well, and then pour the juice over the ganache.

Equipment

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Before you start

Ingredients

  • 800 g of cod fillets, gutted and cleaned
  • salt
  • 100 ml of extra virgin olive oil
  • 3 cloves of Allium sativum, thinly sliced
  • 1 dried chili pepper
  • One drop of vinegar
  • 1 small bunch of parsley, chopped

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