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COD, CAULIFLOWER MOUSSELINE, SPÉCULOOS WITH THYME BUTTER, HAZELNUT AND XÉRÈS EMULSION

COD, CAULIFLOWER MOUSSELINE, SPÉCULOOS WITH THYME BUTTER, HAZELNUT AND XÉRÈS EMULSION

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Ingredients

Adjust Servings:
Cod
160 grams cod per serving
10 litres Water
60 grams Sea Salt
Cauliflower Mousseline
300 grams cauliflower
300 grams whole milk
10 grams chicken bouillon
120 grams Butter
1 pinch salt
1 pinch pepper
1 aromatic bouquet thyme, laurel
Hazelnut and Xérès Emulsion
200 grams brown butter
100 grams hazelnut oil
60 grams Xeres vinegar
100 grams veal jus
1 pinch salt
1 pinch pepper
Speculoos Butter
200 grams speculoos
100 grams Butter softened
1 pinch sea salt
6 springs Fresh Thyme only the leaves
Garnish
cauliflower floret
cauliflower floret hazelnuts crushed
shoots of pimpernels
Fresh Thyme springs
Features:
    Cuisine:
    • Serves 6
    • Medium

    Ingredients

    • Cod

    • Cauliflower Mousseline

    • Hazelnut and Xérès Emulsion

    • Speculoos Butter

    • Garnish

    Directions

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    Cod

    1. Filet the cod.
    2. Place it into 10l of water with 60 gr of dissolved sea salt for 15 minutes (this prevents the fish from losing moisture during cooking).
    3. Portion the cod into 160 gram pieces.
    4. Cook on the flat top grill to get a nice crust on the skin (7-8 minutes).

    Cauliflower Mousseline

    1. Wash, trim and crush the cauliflower, put it in a vacuum bag with milk, chicken bouillon and the aromatic bouquet.
    2. Cook in a steam oven (90 °) until the cauliflower detaches on finger pressure (+/- 35 minutes).
    3. Drain and put in the thermomix with butter and a little cooking liquid.
    4. Strain through a fine sieve, cool and vacuum pack it.

    Hazelnut and Xérès Emulsion

    1. Melt the brown butter, then add the hazelnut oil and then the Xérès vinegar vinegar and the veal jus.
    2. Emulsify and adjust seasoning.
    3. Keep at room temperature.

    Speculoos Butter

    1. Soften the butter, add the powdered speculoos.
    2. Mix with a spatula evenly and add the salt and thyme leaves.
    3. Store at room temperature in order to make dumplings.

    Garnish

    1. Mandolin the cauliflower floret and keep between 2 moistened wipes before dressage. Roast the whole hazelnuts at 160 ° for 8 minutes and keep in an airtight container.
    2. Wash and put branches of pimpernels and fresh thyme.
    3. Dress the plate as pictured.

    Pascal Devalkeneer

    Pascal Devalkeneer took over the Chalet de la Forêt in December 1999.
    This grand property perched at the edges of the forest benefitted from an exceptional location and the young chef immediately saw the potential for an outstanding restaurant!

    From his earlier experiences at Surcouf, La Truffe Noire or working alongside Roger Souveryns at Scholteschof, Pascal grew an irreproachable technique. As an ardent defender of seasonal and natural products, his style is characterised by simplicity and a magnificent balance of tradition and avant-garde. “Simplicity is there to guarantee true flavours,” he told us. 15 years later, the high-quality cuisine, the refined and elegant decor, the ambiance and the impeccable service, make this outstanding restaurant, with its two Michelin stars a great self-respecting Brussel’s restaurant whose guests keep returning to!
    Moreover, le Chalet de la Forêt is member of the prestigious Les grandes Tables du Monde and the only belgian restaurant being part of Relais & Chateaux.

    Portrait by: Xavier Harcq

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