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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!

Easter Mona: A Prickly yet Sweet Hedgehog



This is one of those Easter cakes that always brings a smile – a sweet little hedgehog that looks almost too good to eat! It's playful, a bit whimsical, and just the thing to brighten up your Easter table.


Ingredients

for the sponge cake:

  • 6 eggs (yolks and whites separated).
  • 1 pinch of salt.
  • 110g cake flour.
  • 40g pure cocoa powder.
  • 1 baking tray, 35x40cm.
  • Parchment paper.

for the truffle mousse:

  • 400g whipping cream (35% fat).
  • 40g dark chocolate couverture.
  • 60g icing sugar.

for the chocolate coating:

  • 200g whipping cream (35% fat).
  • 180g dark chocolate couverture.

to finish the cake:

  • Mikado biscuits.
  • "Lacasitos" (or similar candy-coated chocolates) for the eyes and nose.

you'll also need:

  • 1 bowl or mold, 20cm diameter (aluminum works best).
  • Plastic wrap.

Preparation

Preheat your oven to 180°C, with heat from both top and bottom.
Line the baking tray with parchment paper.
To make the sponge: Beat the egg whites until they're stiff and glossy, adding the pinch of salt as you go...
In another bowl, whisk the egg yolks with the sugar until they turn pale and fluffy, almost like cream...
Sift the flour and cocoa together, then fold them gently into the yolk mixture with your hand until just combined.
Now comes the delicate part: fold this mixture into the beaten egg whites in two stages, using your hand in a gentle folding motion. Don't stir or beat – you want to keep all that lovely airiness.
Pour the batter onto the prepared tray...
Bake for 10 minutes.
Pull it from the oven and let it cool for 5 minutes.
While it's cooling, line your 20cm bowl with plastic wrap, letting it hang over the edges – this'll make it much easier to unmold later.
Cut a round piece of sponge cake to fit snugly inside the lined bowl. Trim any extra bits as needed. It should look something like this...
To make the mousse: The day before, put the cream and chocolate (grated or in chips) in a saucepan over gentle heat, stirring constantly. Just as it starts to simmer and the chocolate melts completely, take it off the heat.
Once it's cooled down, cover the bowl and pop it in the fridge overnight.
The next day, whip this chocolate cream just like you would plain whipping cream. Fold in the icing sugar, then pour this mousse into your mold, right on top of the sponge...
Cover with a lid or more plastic wrap and freeze for at least 8 hours.
When you're ready, unmold by pulling gently on the overhanging plastic wrap.
See? You've got yourself a perfect little dome...
Take the leftover sponge scraps and trim them to shape the hedgehog's head. Set this aside.
For the finishing touches: Warm the 200g of cream with the 180g of chocolate (grated or in chips) over gentle heat, stirring until it just begins to bubble and the chocolate is fully melted. Remove from heat and let it cool for about 15 minutes.
Brush this chocolate coating all over both the dome and the head piece, then press the two parts together to form your hedgehog.
Finish by sticking on the "Lacasitos" for eyes and nose, and pushing in the Mikado biscuits for spikes. (I snapped mine in half and only used the chocolate-dipped ends)...

Happy Easter!

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