Fillet of Cod with Chicory and Celis White


For 4 people:


  • 4 chicory shrubs
  • 1 spoon butter
  • pepper and salt
  • 2 shallots
  • 1 dl fish broth
  • 1 dl Celis White
  • 5 spoons of cream
  • 50 gr ice cold butter, in cubes-8 fillets of cod-fresh chive.
Rinse the chicory,remove the hard piece underneath. Snip the chicory shrubs and stew them al dente in half a spoon of butter. Spice them with pepper and salt.
Peal and shred the shallots. Fry them glazed in half a spoon of butter. Add the fish broth and the Celis White. Let it boil down up to three quarters of the volume
Pour the cream in. Bring to boiling point. Add the cold butter cubes little by little. Bring to taste with pepper and salt. Keep the sauce warm on a low temperature.
Roast the fillets of cod 3 to 4 minutes on each side, in the grill pan.
Spread the chicory and the fillets of fish on the preheated plates. Spoon some hot sauce. Finish off with chopped chive.