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Filets de Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanilla Recipe
Filets de Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanilla
Flavors of Germany
Total time: more than 2 hours

Preparation time: 20 minutes
Cooking time: 1H10
Cooling time: 2 hours

Difficulty: Average
Chef's Note

Michael Fell suggests you serve accompanied by pommes Parisienne stuffed with creamed spinach and a champagne mousse. For the champagne mousse, reduce the fish stock, cream and champagne. Beat – adding butter.

This recipe was created for the well knowned Caviar House & Prunier in Belgium

For 4 persons

Beetroot towers
- 1/2 tsp sea salt
- 1/2 vanilla pod, seeded
- 2 juniper berries, ground with a mortar
- 1 tps safflower oil
- 2 red beetroots, peeled, 200g each
- 1 celeriac, peeled, 400g approx.
- 2 Perigord truffles, 30g each

Red quenelles with quark
- 40g butter, soft
- 1 egg
- 3 egg yolks
- 200g quark
- 2 tbsp red beetroot puree
- 1 lemon, peeled and blanched
- 120g toast bread, diced after removing crust
- Salt, freshly ground white pepper
- Grated nutmeg

- 2 tbsp bread with crusts removed
- 2 tbsp butter

Truffle sauce
- 20g butter
- 100 ml chicken and Madeira stock
- 100 ml veal stock

Cod filets
- 4 cod filets, 120g each
- Olive oil and clarified butter
- Salt, freshly ground white pepper


  1. Mix the spices and oil. Brush the beetroot and celeriac with mixture, wrap separately in alu paper and cook for approx 60 min in a preheated oven at 150°C / 300 °F. Test their readiness with the point of a knife.
  2. Cut the celeriac and truffles into cubes 15mm in length by 5mm thick. Shape 8 towers.
  3. Cut a few thin slices from the remaining beetroot. Mix the rest, then pass through a sieve. The puree will be used to mould the quark quenelles.
  4. Finely chop the remaining truffles, form 3 equal portions and reserve.

Perigord truffles sauce

  1. Briefly sweat 2/3 of the chopped truffles in butter.
  2. Deglaze with both the chicken and Madeira wine stock and the veal stock. Bring to the boil and remove from heat.


  1. Fry the cod filets in a mix of sunflower oil and butter. Season whilst cooking.
  2. Place the fine slices of beetroot on the plates and cover with the cod filets. Top with two quenelles.
  3. Roast the toast bread in butter then mix with the remaining chopped truffles. Set the towers and top with sauce. Spread over the quenelles. 
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