Cod fillet in pecan crust

Ingredients

Serves 4

• 4 cod fillets (or 4 sea bream fillets)
• 60 g sliced artichoke hearts
• 250 g risotto rice
• 20 g shallots
• 25 g pecans
• 15 g grated emmental cheese
• 20 g butter
• 25 g breadcrumbs
• 100 g brown sugar
• Virgin pecan oil
• 2 tablespoons special olive oil for cooking
• 2 tablespoons “Référence” balsamic vinegar
• Salt, pepper

Method

• Preheat the oven to 210 C (gas mark 7).
• For the breadcrumb coating, mix the shelled pecan nuts with the breadcrumbs, emmental, softened butter, salt and pepper.
• Cut the potatoes into thin slices. Fry in special cooking olive oil until golden.
• Place the cod (or seabream) in a greased oven dish, season with salt and pepper. Sprinkle the breadcrumbs over the top. Cook for 20 minutes.
• In a frying pan, place the artichoke heart quarters flat, moisten the tops and season with salt and pepper.
• Add the sugar, vinegar, shallots and olive oil. Cook on a high heat for 15 minutes. Remove the artichokes and reduce the cooking juices by half. Put half to one side and further reduce the remaining liquid, leaving it to caramelise.
• Place the artichokes back into the pan to coat them in the juice, then serve them with the fish au gratin and a little risotto. Decorate with a drizzle of virgin pecan oil.

Bon appétit !