ingredients

4 cod pods, 150 g, at room temperature
120 g of soft butter
50 g grated emmental cheese
2 tbsp. to s. creamy honey
4 dl of milk
2 dl thick cream
1 bag of fish stock or shellfish
50 g bread crumbs
Black pepper from the mill

Equipment

1 sheet of plastic film
1 wide and thin openwork spatula
1 baking dish

Steps

Step 1

In advance: in a salad bowl, mix with butter, bread crumbs, emmental , honey and pepper. Roll up the paste in the film, place for 30 minutes in the freezer.

2nd step

During this time: heat water, sachet of broth, milk, cream, pepper; when boiling, lower the heat, immerse the pavers, let simmer 8 min without returning. Drain with a spatula, let cool on the dish. Cook the "milk" with mini-broths; when it becomes creamy sauce, adjust the salt seasoning.

Step 3

To serve: cut the butter into thick slices, cover the cobblestones. Bake under the hot grill: as soon as the crust is golden, serve, sauce aside.

tips

Emmental. For a crust of good performance and fine taste, have "grated Emmental": sweet flavor, fruity nose with notes of butter and cooked milk.

Bouillon in sachet. Read recipe "4 verrines freshness", "Entries" form of this issue.

The good wine

White lirac . Cuvée Via Secreta 2008: this Côtes-du-Rhône Gardoise wine has all the elegance to escort this dish: fine citrus nose (grapefruit, lemon ...) and spring flowers, fine mouth, both nervous and round, fruity and mineral, sweet end sweet bitter, thirst-quenching, which leaves the palate the same aromas with a hint of honey. Serve at 9-10 ° C. 7,20 € shipping: Château Le Devoy Martine, 30126 St-Laurent-des-Arbres. Info, list of sales points: 04 66 50 01 23. [email protected]

Online points of sale : site 1855 (www.1855.com) and site Vins of Vignerons (www.vins-de-vignerons.com).

Your white Lirac can also accompany : goose rillettes, all fine fish with steam, cream sauce or butter sauce, seafood, pressed cooked cheese (Comté ...), fresh goat cheeses or entre- two (pélardon, banon ...). To taste also on fish sushi.