Cod fillet in a marcaire and hazelnut crumble
Ingredients
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90g of Marcaire Ermitage
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40g of wheat flour
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30g powder of crushed hazelnuts
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30g of crushed hazelnuts
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40g of butter
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4 steaks of cod
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2 bok choy cabbage
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A dozen small zucchinis
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Some fresh thyme
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Salt
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Pepper
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A little bit of olive oil
Preparation
- Preheat the oven to 180°C (gas mark 6).
- Roast the hazelnuts for 10 minutes in the oven. Once golden, remove from the oven and place in a tea towel. Rub to remove the skin.
- Roughly chop them.
- Prepare the crumble by mixing the flour, hazelnut powder, chopped hazelnuts and butter using your fingers. Add salt and pepper and a few fresh thyme leaves. Cut the Marcaire into small cubes. Combine with the crumble and stir with a spoon.
- Place the cod steaks on a sheet of baking paper in an ovenproof dish. Spread the crumble on top of each steak. Bake for 10-15 minutes depending on the thickness of the steaks.
- To accompany the cod steaks, fry small courgettes cut into 2 (or 4 depending on their size) in a little olive oil with salt and pepper. They should be al dente. Or fry some bok choi in a little olive oil, add a little water, cover and leave to brown for a few minutes.
- Arrange the cod steaks on the plates with the crispy vegetables.
Gourmet tip
You can choose any green vegetables to accompany the fish!
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