Blanc de cabillaud cuit basse température, jeunes carottes glacées au gingembre et baies roses

White cod cooked at a low temperature, young carrots glazed with ginger and pink peppercorns

recipe from chef Stéphane Pitré

4
50 min

Ingredients

2 bunches of new carrots
50g carrot and ginger butter with pink peppercorns
450g fillet of cod, without the skin
A pinch of salt
A pinch of sugar

Method

Preparation

Cut the cod fillet into 4 portions, place them on a baking sheet brushed with olive oil and bake for 15 minutes in a preheated oven at 53°C.
Peel the carrots and cut them into thin pieces.
Place the carrots in a saucepan, cover with water and a pinch of salt and sugar and bring to a boil.
When the water has evaporated, add the butter to the pan and stir gently to coat the carrots.
Arrange a few glazed carrots on each plate and then place a cod fillet on top.

Stéphanie Pitré

Stéphane Pitré fell in love with cooking at the tender age of 12: this Breton native from the Rennes region was captivated as he watched his mother preparing meals. Once he graduated, he decided to travel to perfect his training; he spent a few years in London, notably at the Ritz, then returned to Paris where he assisted Jérôme Banctel at the Senderens restaurant. His first chef post was at the Metropolitan in the 16th arrondissement of Paris, and he later opened Louis, an intimate restaurant where the chef serves up cuisine inspired by his roots and his travels, with consistently elegant dishes.

See his tips

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