Flaked Cod and Bananas with Morel Cream
Jean-Charles Brédas, Flavors of Martinique. Total time: 30 to 60 minutes. Preparation and cooking time: 35 minutes. Difficulty: Easy. Chef's Note: Jean-Charles Brédas offers a new local cuisine, far removed from folklore, using regional products. Through his cooking, he revisits traditional recipes in a straightforward way. This flaked cod is a good example of the bridge between Europe and the Caribbean, a Creole style open to the world and to blending. Pimaillade (1): A key element of Jean-Charles Brédas' cooking, pimaillade is a mixture of "piments végétariens" (mild chilies) and garlic that are finely chopped and used as is, or preserved in olive oil.
đł Cook: 35 min
Ingredients
| 1.2 kg | ti-nains (green bananas) |
| 800 g | dried cod fillets |
| 250 g | morels |
| 100 g | onions |
| 40 g | shallots |
| 5 | stalks of green onion |
| 30 g | garlic |
| 6 | piments végétariens (mild chili pepper) |
| 3 | stalks of moringa or young celery leaves |
| 1 | bay rum leaf |
| 1 | lemon |
| 200 ml (4/5 cup) | chicken jus |
| 50 ml (1/5 cup) | vinegar |
| 50 ml (1/5 cup) | crĂšme fraĂźche |
| 100 ml | oil |
| 10 g | butter |
| â | Salt and pepper |
Instructions
Green bananas
- Wash the bananas, cut off both ends, make a cut on the back and place in cold salted water.
- Add the lemon juice and bay rum leaf. Bring to a boil and cook for 20 minutes.
- Once cooked, remove the bananas from the cooking water and cool.
Cod
- Wash the cod fillets in running water to remove the excess salt.
- Blanch by immersing in cold water and bringing to a boil.
- Repeat the process, then transfer the cod to cold water to soak.
Morels
- Soak the morels in warm water for 3 minutes to remove any grit (soaking is also necessary to rehydrate dried morels, but for 20 minutes).
- Drain, chop and sauté the morels in olive oil in a pan over high heat.
- Stir in the peeled chopped shallot and one-third of the pimaillade (1).
Finishing
- Slice the bananas into medallions. Drain and flake the cod.
- Heat the oil in a large skillet and sauté the peeled chopped onion.
- Deglaze with the vinegar. Add the flaked cod and sauté; do the same with the bananas, then the remaining pimaillade, two-thirds of the morels and the crÚme fraßche.
- Correct the seasoning and add the peeled, cleaned and chopped green onion.
- Heat the chicken jus.
- Arrange in a dome in the centre of plates, garnishing with the remaining morels. Pour on the sauce and sprinkle with parsley.