I had liked so much the main course at the Grand Atelier that I have tried to replicate the recipe.
So, impress your guests with this delicious fish recipe!
- 2/3 cup of white beans
- 1 small leek
- Salt and pepper
- ½ lb mussels
- 4 portions of Cod tenderloin (Thick filet’s)
- 1 Tbsp butter
- Salt and pepper – I used piment d’Espelette instead of pepper
- 1 shallot
- 1 Tbsp butter
- 1 tsp flour½ cup dry white wine (I use a Macon Villages)
- ½ cup crème fraiche (use heavy cream if you do not find crème fraiche)
- Cut the leek lengthwise in 2.
- Cook the beans in a pressure cooker with 3 cups of water and the leek. Season with salt and pepper. Our beans were probably last year’s crop and we had to cook them for 35 minutes.
- Wash them until the water is clear, remove the algae if any, put in a pan, cover and cook over medium heat until they are open.
- Turn the heat off and keep warm.
- Melt the butter in a pan with a cover. Put the fish, add salt and pepper, cover and let cook over medium low heat, about 6 minutes
- Melt ½ of the butter in a saucepan. Add the chopped shallot. Drain the water from the mussels and add to the sauce.
- Add the wine.
- Add some of the water from the fish, if any.
- Add the cream. Season to taste.
- In a small bowl mix the other half of the butter and the flour until you have like a ball (beurre manié). Add to the boiling sauce, stirring constantly. Rectify seasoning.
Serve the sauce in a soup plate, add a few spoonfuls of beans, put the cod on top of the beans, and decorate around the cod with the mussels. Serve immediately.