L’Agenda Gourmand du Château Phélan Ségur – June 2016

Discover  the  recipe by Château Phélan Ségur’s Chef. To be enjoyed with a Frank Phélan 2008.

For 10 people.

1 cod (3 – 4 kg)

virgin olive oil

sea salt, freshly ground pepper

5 good aubergines

100 ml virgin olive oil

sea salt and freshly ground pepper

powdered Espelette pepper

200 g piquillo peppers in oil

250 ml veal jus

2 potatoes

Method :

Cod

Cut the cod fillets and remove the bones and skin.

Rinse and dry the fillets, cut into 120 g pieces and reserve.

Aubergines

Cut the aubergines in half, score the flesh into squares using a small knife, flatten, season with olive oil, salt and pepper and then cook for 40 min at 150 °C.

Take out of the oven and remove the skin. Drain the flesh and place in the mixer bowl with the olive oil and half a teaspoon of Espelette pepper. Mix, remove the “caviar” obtained and keep hot.

Piquillo peppers

Drain the piquillos, place in the mixer bowl and blend. Put the purée in a sieve to recover the piquillo jus. Remove the purée and keep hot.

Reduce the combined veal and piquillo jus and check the seasoning.

Potatoes

Using a mandolin, slice the 2 potatoes into cross-cut wafers, fry, season and keep hot.

Presentation :

Heat the oven to 220 °C. Flatten the fish, adding oil and seasoning.

Roast in the hot oven for 6 min then turn off the heat while preparing the plates (3 min).

On hot serving plates, make a circle of aubergine caviar then place the cod on top. Make a quenelle of piquillo purée and place it on the fish. Drizzle with a line of sauce then stick the potato wafers in the quenelle.