Gastronomixs

Rilette of cooked cod and mayonnaise

This component is an excellent accompaniment to vegetable dishes. Based on an idea by Robert Kranenborg.

Rilette of cooked cod and mayonnaise

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Ingredients

2

kg

fillet of cod

 

 

salt or lemon salt

 

 

coriander, fresh

3

dl

olive oil

1

tbsp

Dutch grain mustard

 

 

Tabasco

 

 

lemon juice

 

 

egg yolks

 

 

salt and pepper

10

g

oil

50

g

leek, (the white part only)

100

g

carrot

125

g

onion

1

 

parsley sprigs

2

sprigs

tarragon

1

 

bay leaf

1

sprig

thyme

1

g

white peppercorns, cracked

1

l

water

1

dl

white wine

1

dl

vinegar

5

g

salt

 

 

cardamom

 

 

Szechuan pepper

 

 

redcurrant

 

 

star anise pods

 

 

cumin

Preparation method

  • Salt the cod with lemon salt.
  • For the mayonnaise: combine mustard, Tabasco sauce, lemon juice, egg yolk, salt and pepper in the food processor. While running at low speed, slowly add the olive oil.
  • Prepare the court bouillon with the oil, leek, carrot, onion, parsley sprigs, tarragon, bay leaf, thyme, peppercorns, water, white wine, vinegar, and salt. Remove from the heat, add the cod and simmer for 10 minutes.
  • Mix the cardamom, Szechuan peppercorns, redcurrant, star anise and cumin in a spice grinder and grind into a fine powder.
  • Remove the cod from the court bouillon and carefully remove the skin.
  • Combine with the mayonnaise, spice powder and chopped coriander.

Serving suggestions

  • As a side dish to a vegetable dish, e.g. with marinated raw baby vegetables.
  • As bread spread.
  • As part of a cold starter, e.g. with a cucumber component.

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