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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Caramelized Banana Tart with Vanilla Custard



A dusting of cinnamon-sugar over the bananas, paired with that creamy vanilla custard, turns this into something really special.



Ingredients

For 4 people (using 10cm molds)

For the pastry

  • 1 egg yolk
  • 75g flour
  • 2 teaspoons sugar
  • 50g butter, at room temperature

Gluten-free pastry option

  • 1 egg yolk
  • 100g rice flour
  • 3 teaspoons sugar
  • 60g butter

 

For the filling

  • 3 bananas
  • Lemon juice
  • 2 tablespoons sugar
  • 1 pinch of salt
  • 1/2 teaspoon ground cinnamon

For the custard

  • 150g whole milk
  • 150g heavy cream
  • 1 vanilla bean
  • 5 egg yolks
  • 50g sugar


Preparation

You can make the custard ahead of time. Split the vanilla bean lengthwise and put it in a pot with the milk and cream. When it starts to boil, take it off the heat and let it steep for 15 minutes.
Using the tip of a knife, scrape the inside of the bean to release the seeds. Strain the milk.
In a bowl, whisk the egg yolks with the sugar until they turn pale. Pour in the warm milk and cook in a double boiler, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
Take it off the heat and transfer to a bowl. Cover the custard with plastic wrap right against the surface so it doesn't form a skin. Let it cool, then keep it in the fridge until you're ready to use it.

To make the pastry, you have two options — regular flour or rice flour. Pick whichever works for you.
Mix the flour, sugar, salt, and butter. The mixture will look crumbly at first...
Add the egg yolk and, if needed, a few drops of water. Shape it into a ball...
Divide it into 4 equal portions and line your molds. Prick the bottoms with a fork and refrigerate for 20 minutes...
Preheat your oven to 190°C.
After 20 minutes, place the molds on a baking sheet and bake for 15 to 20 minutes, until the pastry is golden and crisp.
In the photo, the two pastries together are made with wheat flour, and the one by itself is made with rice flour. The rice flour version is more delicate, but just as tasty.
Mix the 2 tablespoons of sugar with the cinnamon.
Slice the bananas into rounds and toss them with a few drops of lemon juice. Divide the banana slices among the four pastry shells, sprinkle the cinnamon sugar on top, and bake for 5 to 6 minutes, until the surface of the bananas gets nicely golden.
Let them cool, and when you're ready to serve, place each tart on a plate with a spoonful of custard on top and a bit more alongside...

Enjoy!
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