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Cod Confit & Sylvaner
20 minutes
Medium
Medium
Here is a fish dish that’s full of flavor and melts in your mouth—and, contrary to what you might think, it’s not greasy at all. That’s because the olive oil doesn’t soak into the fish.
Emmanuel Stemper has chosen to serve his cod with braised mirabelle plums and a coulis combining mirabelle plums, sage, and rice vinegar. A perfect pairing and a treat for both the eyes and the taste buds… Note that cooking the fish at a low temperature in olive oil gives it a confit-like texture while preserving its flavor. The oven method is simpler than the stovetop method, and it is the one the Chef recommends.
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Subtle food and wine pairing: Sylvaner
Ideal with fish and seafood, this Sylvaner comes from old vines that give it a lovely complexity. A fresh, crisp wine with a nose of flowers and white fruits, full-bodied and long on the palate, whose liveliness whets the appetite.
Enjoy your meal and happy tasting!
Ingredients
Preparation:
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Preparing the Cod
Preheat the oven to 90°C. Cut the cod fillet into 4 portions (or ask your fishmonger to do it for you), then place them in an ovenproof dish and pour in enough olive oil to completely cover them. Then add 5 sage leaves and a little salt.
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Cooking the Cod
Bake in the oven for about 40 minutes until the fish is pearly white. Remove it from the oil to stop the cooking process, then set aside to cool. -
Preparing the Mirabelle Plum Coulis
Cut 250 g of mirabelle plums in half and pit them. Sauté them in a saucepan with olive oil until lightly caramelized. Deglaze with the Melfor, then add 6 chopped sage leaves. Adjust the seasoning to taste, then let simmer for a few minutes. Blend, then return to the heat. Bake in the oven for 5 minutes at 215°C. -
Preparation of Roasted Mirabelle Plums
Cut the remaining 250 g of mirabelle plums in half, pit them, then arrange them on a baking dish. Drizzle with olive oil and sprinkle with fleur de sel.
We were just talking about that!
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