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Maison Bleue’s chef-patron Pascal Canevet shares a simply delicious recipe full of locally-sourced goodness



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The vivacity and joyfulness of spring has inspired my recipe this month; a dish that’s full of the ‘joie de vivre’ with locally-sourced green asparagus and silky hollandaise sauce.

A light dish that can be enjoyed and shared, you’ll love the delicious, elegant flavours. Make the most of the asparagus season and local producers. Grown just over the border in Norfolk, we’ve enjoyed Jolly’s Farm hand-cut asparagus for many years and this is Karine’s most favourite dish!

"Spring boasts young fresh flavours to cleanse our palates and awaken our tastebuds" Pascal Canevet

Poached fillet of cod, Suffolk green asparagus, mousseline hollandaise (47072564)
Poached fillet of cod, Suffolk green asparagus, mousseline hollandaise (47072564)

POACHED FILLET OF COD, SUFFOLK GREEN ASPARAGUS, MOUSSELINE HOLLANDAISE

(Serves 4)

Ingredients:

4 fillets of cod (150g each)

4 slices Iberico ham

2 bunches of Suffolk green asparagus

20g salted butter

2 egg yolks

125ml clarified butter

25ml whipping cream

Juice of half a lemon

Salt and black pepper

Method:

To make the hollandaise, whip the cream to light soft peaks.

Place the egg yolk in a small pan. Warm the mixture very gently over a low heat while whisking constantly until the eggs reach a mousse like consistency. l Remove from heat.

Add the clarified butter, whisking until all the butter is incorporated then gently add the whipped cream, then the lemon juice. Season to taste and set aside until ready to serve.

Poach the cod in a court bouillon (½ water, ½ white wine, carrots, leeks, onions, black peppercorn and sliced lemon) at a very low heat until the cod reaches 550C at heart.

Meanwhile, peel asparagus spears from 2.5cm below the tip to the stem bottom. Cut the woody part off the stems keeping each spear the same length. Add asparagus to seasoned boiling water and poach for 3-5 minutes. Once cooked, place the asparagus into iced water – this will stop the cooking process.

Before serving, place 10g of butter in a saucepan over high heat. Carefully place the asparagus in the pan for 1-2 min. Season to taste.

TO SERVE

Arrange the fillets of cod in the center of four serving plates. Place the asparagus nicely on one side and spoon the hollandaise sauce around the dish. Finish with a drizzle of fine extra virgin olive oil.

TOP TIP

I like to add Iberico Ham as an extra layer of aromatic flavour and depth to the dish.

Voila!

WINE PAIRING

Pair with fine white wines such as Château Doisy-Daene Sec, Denis Dubourdieu, Barsac, Bordeaux, France. Doisy sec combines the herbal-tropical flavours of Sauvignon: crisp, dry and fresh with a subtle smoky oak and a deliciously opulent texture.

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu

Churchgate Street, Bury St Edmunds

Visit maisonbleue.co.uk

Call 01284 760623