FRIJE

Instructions

• 1.   The court-bouillon:
• 2.   Take a few green leek leaves, the tougher outer leaves of each fennel bulb, and 50g of carrots for the court-bouillon preparation.
• 3.   Slice the carrots, cut the leek and fennel leaves into large pieces, remove the garlic germ, and put everything, along with the parsley, in a large pot with 1 liter of water and white wine.
• 4.   Season with salt and pepper. Bring to a boil, then cover and let simmer for 30 minutes.
• 5.   The side vegetables:
• 6.   Dice the carrots and leeks.
• 7.   Cut the fennel bulbs in half, then each half into 3 pieces.
• 8.   Heat a drizzle of olive oil in a sauté pan, sweat the leeks for a few minutes, add the carrots, and after a few minutes, place the fennel pieces on top of the vegetable mixture.
• 9.   Season with salt (herb salt for me) and pepper, cover, and let steam until the fennel is tender but not falling apart (about 30 minutes).
• 10.   Cooking the fish:
• 11.   When the court-bouillon is ready, remove the vegetables with a slotted spoon and add the squid rings. Let simmer until tender (about 30 minutes).
• 12.   Then add the cod cut into large chunks, let simmer for 5 minutes, and incorporate the scallops.
• 13.   After 5 minutes, remove the fish and keep it warm while preparing the sauce.
• 14.   The sauce:
• 15.   In a saucepan, melt 50g of butter and add the flour, stirring constantly over heat until the roux is well combined but without letting it brown.
• 16.   Add the court-bouillon and bring to a boil, stirring constantly.
• 17.   Let simmer over low heat until the sauce has a nice velvety texture.
• 18.   In a bowl, mix the egg yolk and cream, slowly adding some of the sauce to warm the egg.
• 19.   Pour the mixture into the saucepan, add the lemon juice (more or less according to taste), and adjust the seasoning.
• 20.   Serve the fish and vegetable garnish on hot plates, drizzled with a little sauce.

Nutritional information *