Dos of cod and its base of leeks of Mother's Day

Ingredients

For 4 servings

• •4 4 Back of cod
• •4 4 Pear(s)
• •2 2 Shallots
• •40 g 40 g Butter
• •20 cl 20 cl Fresh cream
• •10 cl 10 cl Dry white wine
• •20 cl 20 cl Vegetable bud
• •2 c. à soupe 2 tablespoons Olive oil
• •1 c. à soupe 1 tbsp. Lemon juice
• •Salt
• •Pepper

Method

1. 1.Preparation of vegetables
2. 2.Wash the leeks thoroughly to remove any trace of soil, insisting well between the leaves. Cut the ends and slice them finely to get a regular cooking and a tender fondue. Then peel the shallots and cut them into small pieces. Prepare the vegetable broth, dry white wine, fresh cream and lemon juice to have all the ingredients ready for cooking.
3. 3.Cook shallots
4. 4.Heat a large pan with butter and a tablespoon of olive oil over low to medium heat. Add the chopped shallots and cook for a few minutes stirring regularly. They must become translucent and melting without coloring. This sweet and fragrant base will bring a lot of flavor to the leek fondue and will give a more delicate result, perfectly suited to a refined and family dish.
5. 5.Cooking leeks
6. 6.Add the chopped leeks to the skillet with the shallots. Mix well to coat them with fat, then salt and pepper slightly. Cook over low heat for several minutes, stirring often. Leeks should gradually reduce, become tender and slightly candied without attaching. If necessary, lower the fire to preserve their color and obtain a melted texture, ideal to accompany the codback.
7. 7.Mijote of fondue
8. 8.Pour the dry white wine over the leeks and let it reduce for a few moments so that the alcohol evaporates while maintaining its aromas. Then add the vegetable broth, then continue cooking on low heat until the liquid reduces to a large extent. Finally add the fresh cream and mix gently. Let simmer for a few more minutes to get a smooth, supple and well bound fondue.
9. 9.Seasoning of cod
10. 10.While the leek fondue finishes its cooking, dry the cod backs with absorbent paper to favor a nice cooking on the surface. Season them with salt, pepper and lemon juice. You can brush them slightly with the remaining olive oil spoon. This simple seasoning respects the fineness of the fish while bringing a touch of freshness very pleasant to the tasting.
11. 11.Fish cooking
12. 12.Heat a second pan with a fillet of olive oil if necessary. Put the cod backs in the hot pan and let them cook over medium heat, first on one side, then on the other side carefully to avoid breaking them. Fish must remain pearly and mellow at heart. Adapt the cooking time according to the thickness of the pieces to preserve a tender and tasty texture.
13. 13.Finishing of the lining
14. 14.Taste the fondue of leeks at the end of the cooking and then season with some salt and pepper if necessary. If the preparation seems too thick, you can add a small spoon of broth to soften. On the contrary, if it seems too liquid, let it reduce another one or two minutes. The final texture must be creamy, melty and sufficiently bound to accommodate the fish.
15. 15.Plate dressing
16. 16.Divide the fondue of warm leeks into the plates, forming a generous bed. Gently place a cod back on each serving. Add possibly a pepper mill tower just before serving to enhance the flavors. Serve immediately in order to enjoy the contrast between the melting topping and the fish just cooked, for an elegant, simple and perfect dish for a Mother's Day meal.