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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!

Strawberry Bavarois

This dessert is perfect for special occasions!
Or just to celebrate that today is today!


Ingredients

for 8 people
  • 450g strawberries, cut into pieces.
  • 200g water.
  • 200g sugar.
  • a few drops of lemon juice.
  • 6 sheets of neutral gelatin.
  • 400g heavy cream.
  • 100g icing sugar.

for the crispy base:

  • 100g butter, at room temperature.
  • 2 egg yolks.
  • 100g sugar.
  • 150g flour.
  • grated lemon zest.
  • 1 pinch of salt.
  • 1 tsp vanilla sugar.

for the glossy top:

  • the syrup from boiling the strawberries.
  • 3 sheets of neutral gelatin.

you'll also need:

  • strawberries for decoration.
  • 1 springform ring (no base), 20cm diameter.

Method

To make the crispy base, preheat your oven to 180°C.
Cream the egg yolks with the sugar until pale, then stir in the salt, vanilla, lemon zest, and butter. Finally, working the dough with your hands, mix in the flour until it all comes together.
Shape it into a ball and pop it in the fridge for 20 minutes to rest.
Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it's roughly the size of your ring mold...
Bake until the pastry turns a nice golden color, about 10 to 15 minutes.
Take it out of the oven and while it's still warm, press the ring mold down firmly to cut out the base of your dessert...
Set the base inside the ring mold on the serving platter you'll be using...
To make the strawberry bavarois, soak the six gelatin sheets in cold water. Meanwhile, bring the 200g of water, 200g of sugar, and lemon juice to a boil.
Once it's boiling, add the strawberries...
Let it return to a boil, then cook for just 1 minute...
Strain the syrup and set it aside for later...
Blitz the strawberries until they're completely smooth. Squeeze out the gelatin sheets and stir them into the strawberry puree, mixing well. Let this cool to room temperature...
Whip the cream with the icing sugar until it forms soft peaks, then gently fold it into the strawberry mixture...
Pour this lovely cream into the mold and smooth out the top with a spatula...
Refrigerate for one to two hours until it sets properly.
To finish the dessert, soak the three remaining gelatin sheets in cold water. Squeeze them out and mix them into the reserved strawberry syrup, warming it gently if needed.
Wait about 7 or 8 minutes for the mixture to cool slightly so it doesn't melt the cream, then pour it over the chilled bavarois...
Back to the fridge it goes until completely cold and set.
When you're ready to serve, carefully remove the ring mold and decorate with fresh strawberries however you fancy...

Have a wonderful celebration!
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