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Flaked Cod and Bananas with Morel Cream Recipe
Flaked Cod and Bananas with Morel Cream
Jean-Charles Brédas, Le Brédas, Martinique
Jean-Charles Brédas, Le Brédas, Martinique
Flavors of Martinique
Total time: 30 to 60 minutes

 Preparation and cooking time: 35 minutes

Difficulty: Easy
Chef's Note

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.

Pimaillade (1)

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. 

- 1,2 kg ti-nains (green bananas)
- 800 g dried cod fillets
- 250 g morels
- 100 g onions
- 40 g shallots
- 5 stalks of green onion
- 30 g garlic
- 6 piments végétariens (mild chili pepper)
- 3 stalks of moringa or young celery leaves
- 1 lemon
- 200 ml / 4/5 cup chicken jus
- 50 ml / 1/5 cup vinegar
- 50 ml / 1/5 cup crème fraîche
- 100 ml oil
- 10 g butter
- Salt and pepper

 Green bananas

  1. Wash the bananas, cut off both ends, make a cut on the back and place in cold salted water.
  2. Add the lemon juice and bay rum leaf. Bring to a boil and cook for 20 minutes. 
  3. One cooked, remove the bananas from the cooking water and cool.


  1. Wash the cod fillets in running water to remove the excess salt.
  2. Blanch by immersing in cold water and bringing to a boil.
  3. Repeat the process, then transfer the cod to cold water to soak. 


  1. 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).
  2. Drain, chop and sauté the morels in olive oil in a pan over high heat. 
  3. Stir in the peeled chopped shallot and one-third of the pimaillade (1). 


  1. Slice the bananas into medallions. Drain and flake the cod.
  2. Heat the oil in a large skillet and sauté the peeled chopped onion.
  3. 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.
  4. Correct the seasoning and add the peeled, cleaned and chopped green onion.
  5. Heat the chicken jus.
  6. 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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