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Cod with Shellfish Sauce

  ingredients for 4 people 4 pieces of fresh cod loin. 1 level tablespoon of cornstarch. for the fish stock: the spine and head of fresh cod. 1 kg of rockfish, crabs, mantis shrimp, and any other shellfish you fancy. two carrots. 1 leek. 2 onions. salt. extra virgin olive oil. preparation In a large pot, heat 4 tablespoons of oil and sauté the onions, leek, and carrots — all peeled and cut into chunks — for about 7 or 8 minutes until they start to soften. Add all the fish and shellfish, with shells and without, and keep sautéing for another 5 or 6 minutes. You'll start to smell the sea. Cover everything with water, put the lid on, and let it simmer gently for an hour. This is where the magic happens. About 10 minutes before you're done, add salt to taste. Strain the stock and pour it into a wide, shallow casserole. Mix the cornstarch with a bit of the cooled stock first — this keeps it from clumping — then stir it into the pot. Place the raw cod pieces right into the sauce and ...

Crepe Cake Filled with Chocolate and Hazelnuts



ingredients

for the crepes:

  • 3 whole eggs.
  • a pinch of salt.
  • 250g milk.
  • 20g sugar.
  • 35g extra virgin olive oil.
  • 110g pastry flour.
  • 15g pure cocoa powder.

for the chocolate and hazelnut filling:

  • 150g grated dark chocolate.
  • caramelized hazelnuts.
  • 250g whipping cream (35% fat).
  • 50g icing sugar.
  • for the caramelized hazelnuts:
  • 150g toasted hazelnuts.
  • 100g sugar.
  • 30g water.

you'll also need:

  • dark chocolate shavings.

preparation

- To make the crepes: in a tall bowl, beat all the ingredients together until you have a very smooth batter.
- Heat your crepe pan or skillet with a little butter, and pour in two spoonfuls of batter. Swirl the pan so the batter spreads evenly across the bottom.
- Cook on one side first, flip the crepe, and cook the other side.
- You can see how to make them step by step here.
- Continue until you've used all the batter, then set the crepes aside.
- Now let's caramelize the hazelnuts: put the water and sugar in a small saucepan over the heat.
- When it starts to take on a light color...
- Add the toasted hazelnuts, stir vigorously, and continue cooking without stopping, stirring constantly until they turn a nice toasted color.
- Pour onto parchment paper and let cool.
- Once they're cool enough to handle, set aside about 16 to 18 hazelnuts to finish the cake later, and grind the rest.
- Separately, melt the grated dark chocolate in a double boiler.
- Stir in the ground hazelnuts.
- Let this cool down.
- Whip the cream with the icing sugar until it holds soft peaks.
- Gently fold the whipped cream into the chocolate-hazelnut mixture.
- Take a cake ring (without a base) and place one crepe inside.
- Spread some filling on top.
- Keep layering: one crepe, then filling, pressing gently so the whole cake holds together firmly. Continue until you've used all the crepes and filling.
- Finish with a crepe on top. Refrigerate for at least 8 hours.
- To finish the cake, top with the reserved hazelnuts and dark chocolate shavings.

Enjoy your dessert!


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