4 people
25 minutes
Ingredients
- 1kg butternut
- 20g semi-salted butter
- 10cl whole milk
- 100g thick cream
- 1 cod fillet (about 600 g)
- 30g black truffle (melanosporum)
- 10g chives
- Salt
- Pepper
- Virgin olive oil
- Hazelnut crumble
- 30 g butter
- 30g flour
- 15g of hazelnuts
- 15g panko breadcrumbs
- 2g of fleur de sel
Preparation
Remove the bones and skin from the cod (you can ask your fishmonger).- Cut the fillet in half crosswise, keep in the fridge.
- Wash and halve the butternut, cut off the ends and scoop out the inside with a spoon and cut into cubes of about 2 cm. Place the pieces in a saucepan, add a pinch of coarse salt to the whole milk and fill 1 cm above the butternut pieces with clear water. Cook for about 30 minutes in a small broth, check that it is cooked with the tip of a small knife. Drain the butternut pieces and blend them with a blender. Add the double cream and the semi-salted butter, season to taste and set aside.
- For the crumble in a bowl, knead all the ingredients until you obtain a crumbly paste, set aside.
- Put the butternut mousseline in the bottom of a Pyrex container, place the cod fillet, previously salted and peppered, on top, sprinkle evenly over the crumble and bake at 180 degrees for 25 minutes.
- During the cooking time, finely chop the chives.
- After 25 minutes of cooking time, take the dish out and grate the truffle into thin slices, add the chopped chives and a drizzle of olive oil and serve immediately.
