Filet of Cod with Sabayon and Vegetables
Source of Recipe
The Worldwide Gourmet
List of Ingredients
750 g (1 lb. 10 oz.) cod, cut into 5 portions
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Fish stock
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For the vegetable garnish:
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75 g (2.5 oz.) leek (white part only)
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75 g (2.5 oz.) carrot
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75 g (2.5 oz.) celery
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75 g (2.5 oz.) fennel
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75 g (2.5 oz.) green beans
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1 tomato, peeled, seeded and diced
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Chervil
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For the sabayon
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3 small egg yolks
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25 ml (5 tsp.) Noilly Prat or other dry white vermouth
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50 g (2 oz.) cr�me fra�che
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1/2 tsp. cornstarch
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125 ml (1/2 cup) shellfish stock
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A few saffron threads Recipe
Method
Cut the leek, carrot, celery, fennel and green beans into julienne strips. Cook the vegetables separately until tender-crisp.
Combine the vegetables and set them aside to keep warm, covered with a piece of buttered parchment.
Poach the cod in the fish stock or steam it.
Make the sabayon (see below) by whisking together the egg yolks, vermouth, cr�me fra�che and cornstarch in a double boiler, and incorporate the shellfish stock flavoured with the saffron threads.
Place a portion of cod in the centre of each plate, top with the julienned vegetables, and spoon the sabayon over top.
Garnish with the diced tomato and fresh chervil
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