Cod / white wine sauce with yuzu / yuzu & ginger prawn cracker Didess / grilled courgette and spring onion


Fillet the fish; slice into 120-150 g portions.
Place on a buttered sheet and brush the skin with a little olive oil.
Bake in the oven at 200°C for 4 minutes.
Once cooked, remove the skin and add a pinch of coarse salt.

White-wine sauce with yuzu

Chop 3 shallots up fine; cook in a little garlic and thyme.
Add 1 dl of white wine and boil down.
Add 1 dl of fish stock and boil down again.
Add 1 dl of cream and boil down again until you obtain the desired consistency and flavour.
Finish with yuzu juice.


Yuzu and ginger prawn cracker


Grilled courgette and spring onion

Slice the courgette into the desired shape and size.
Clean the spring onion.
Roll the vegetables in a little olive oil.
Grill on a hot grill-pan.




Recipe: Stijn de Vreese (Les Chemins de Bassac)

Print this page