Preparation and cooking time: 35 minutes
Jean-Charles Brédas offers a new local cuisine, far removed from folklore, using regional products. Through his cooking, he revisits traditional recipes in a straightforward way. This flaked cod is a good example of the bridge between Europe and the Caribbean, a Creole style open to the world and to blending.
A key element of Jean-Charles Brédas' cooking, pimaillade is a mixture of "piments végétariens" (mild chilies) and garlic that are finely chopped and used as is, or preserved in olive oil.
- Wash the bananas, cut off both ends, make a cut on the back and place in cold salted water.
- Add the lemon juice and bay rum leaf. Bring to a boil and cook for 20 minutes.
- One cooked, remove the bananas from the cooking water and cool.
- Wash the cod fillets in running water to remove the excess salt.
- Blanch by immersing in cold water and bringing to a boil.
- Repeat the process, then transfer the cod to cold water to soak.
- Soak the morels in warm water for 3 minutes to remove any grit (soaking is also necessary to rehydrate dried morels, but for 20 minutes).
- Drain, chop and sauté the morels in olive oil in a pan over high heat.
- Stir in the peeled chopped shallot and one-third of the pimaillade (1).
- Slice the bananas into medallions. Drain and flake the cod.
- Heat the oil in a large skillet and sauté the peeled chopped onion.
- Deglaze with the vinegar. Add the flaked cod and sauté; do the same with the bananas, then the remaining pimaillade, two-thirds of the morels and the crème fraîche.
- Correct the seasoning and add the peeled, cleaned and chopped green onion.
- Heat the chicken jus.
- Arrange in a dome in the centre of plates, garnishing with the remaining morels. Pour on the sauce and sprinkle with parsley.
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