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Filet of Cod with Saffron Sabayon and Julienned Vegetables Recipe
Total time: 30 to 60 minutes
Preheat oven at 190° C (375° F)
Preparation: 10 minutes
Cooking Time: 20 to 25 minutes
Difficulty: Easy
Chef's Note
Technique
A sabayon is a mousse made from egg yolks, sugar (in the original version) and wine or other liquid. It is prepared in a bain-marie (double boiler) over medium heat. All the ingredients are placed into the bowl which is set over simmering water. The mixture is vigorously whisked in a figure-8 pattern until the liquid gradually becomes foamy, increases in volume and thickens slightly.
A sabayon is a mousse made from egg yolks, sugar (in the original version) and wine or other liquid. It is prepared in a bain-marie (double boiler) over medium heat. All the ingredients are placed into the bowl which is set over simmering water. The mixture is vigorously whisked in a figure-8 pattern until the liquid gradually becomes foamy, increases in volume and thickens slightly.
You have to have an energetic whisking arm to make a sabayon, because it's necessary to whip the mixture for a good ten minutes without stopping. The sabayon is ready once the whisk leaves a visible trail in the bottom of the bowl.
Note on ingredients
Nothing equals a good homemade fish or shellfish stock. If you don't have any, or you're pressed for time, use a good quality powdered bouillon base and dissolve it in boiling water.
Ingredients
- 750 g (1 lb. 10 oz.) fresh cod, cut into 5 portions
- Fish stock
Julienne vegetable garnish
- 75 g (3 oz.) leek, white part only
- 75 g (3 oz.) carrot
- 75 g (3 oz.) celery
- 75 g (3 oz.) fennel
- 75 g (3 oz.) green beans
- 1 tomato, peeled, seeded and diced
- Chervil
Sabayon
- 3 small egg yolks
- 25 ml (1 oz.) Noilly Prat or other dry white vermouth
- 50 g (2 oz.) crème fraîche
- 125 ml (1/2 cup) shellfish stock
- A few threads of saffron
- 1/2 tbsp. cornstarch
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, crème fraîche 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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Thanks to Contrexéville for their kind collaboration
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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