Cod fillet with Cauliflower Velouté is a refined and festive (starter) dish that is perfect for a Christmas dinner. It combines the delicate flavor of cod with the creamy, velvety texture of a cauliflower sauce (velouté), making it both elegant and simple. The soft white tones of the cod and cauliflower velouté give a "wintery" look, and with a little garnish (such as fresh herbs or crunchy elements) you can decorate the plate festively.
Ingredients for 4 people:
Cod:
- 4 cod fillets (approx. 150 grams each)
- 2 tbsp olive oil
- Salt and pepper
- A little lemon juice
Cauliflower Velouté:
- 1 medium cauliflower, cut into florets
- 300 ml chicken or vegetable stock
- 100 ml whipped cream
- 50 gr. butter
- Salt and white pepper
- Hint of dry white wine
- a pinch of nutmeg
Puree with Leek:
- 3 large leeks (only the white and light green part)
- 500 gr. potatoes
- 50 gr. butter
- 100 ml milk or cream (depending on how creamy you like it)
- Salt and pepper to taste
- Optional: a pinch of nutmeg
Garnish:
- 1 Leek (Red Paprika Powder for Christmas Look)
- Caviar or salmon eggs
- Green Olive Oil
- Chili Flakes
Preparation:
1. Making Cauliflower Veloute:
Bring a pan with the stock to the boil and add the cauliflower florets. Cook them for about 10 minutes.
Drain the cauliflower, reserving some of the broth.
Place the cooked cauliflower in a blender or food processor. Add the butter and heavy cream and mix until smooth, creamy. Add a touch of white wine to the sauce for a luxurious twist or use the remaining broth for the desired thickness.
Season with salt, white pepper, and a pinch of nutmeg. Keep the sauce warm.
2. Puree with Leek:
Cut the leeks into thin rings. Wash them well to remove sand and dirt.
Melt 25 g of butter in a saucepan over medium heat. Add the leeks and let it braise gently. Stir occasionally until the leeks are soft (about 10-15 minutes). Make sure the leeks don't brown.
Peel the potatoes and cut them into pieces.
Cook them in salted water until soft (approx. 15-20 minutes). Drain and let it evaporate for a while.
Puree the leeks with a hand blender or in a food processor until smooth.
Add the boiled potatoes and mash everything together.
Add the butter and milk (or cream) to the puree. Mix well until a firm but smooth texture is achieved.
Season with salt, pepper, and a pinch of nutmeg if desired.
Keep the Puree warm
3. Preparing cod:
Pat the cod fillets dry with paper towels and sprinkle with salt and pepper.
Heat olive oil in a skillet over medium heat. Fry the cod for 3-4 minutes on one side until it is a nice golden brown.
Carefully turn the fish over and cook for another 2-3 minutes, depending on the thickness. Drizzle with a little lemon juice.
4. To serve:
Spoon a little puree into the middle of a deep plate.
Pour the Cauliflower Velouté around the puree almost as high as the puree.
Place the Cod fillet on top of the puree.
5. Garnish:
Slice the leek into thin rings and fry it very briefly. Dust it with Red Pepper (Christmas look) and drape it on the fish.
A little bit of caviar or salmon eggs on top of the fish as the ultimate luxury.
Drizzle some Green Olive Oil around the fish and finish it off with a little chili flakes.
To serve Cod Fillet with Cauliflower Velouté as an appetizer, you can adjust the dish to a lighter and smaller portion that is perfect for starting a festive dinner. Then divide all the ingredients by 2.
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