Cod à La Grenobloise by Claude Bosi
Cod fillet: 2 x 130g fillets
Early potatoes: 500g La Ratte potatoes, Jersey Royals or new potatoes
Parsley: 25g
Lemons: 2
Butter: 180g
Whole milk: 250ml
Capers: 1/2 tsp nonpareille capers
Sourdough: 150g wheat & rye sourdough bread sliced
Sherry vinegar: A dash
Mint: 12 g mint leaves
Olive oil: 45ml, plus 1 tbsp
Garlic: 1 clove peeled and crushed
Salt
Claude Bosi shares his step by step recipe for a simple succulent cod dish served at his Bibendum restaurant in London.
In April 2021, Claude Bosi led a free virtual cooking masterclass live-streamed on Fine Dining Lovers, in celebration of S.Pellegrino’s official partnership with the 2021 EE British Academy Film Awards.
The simple dish, which is ready in under an hour, reminds the fish-loving Lyon-born chef of home, and pairs cod with a brown butter and bread-infused sauce, set on top of crushed potatoes and topped off with punchy capers.
Watch Bosi in action as he prepares succulent cod Grenobloise, and follow the step-by-step recipe below.
Method
To Make the Beurre Noisette:
First, make the beurre noisette by browning 130g of the butter in a pan, whisking occasionally until the butter resembles a nut-brown colour.
Set aside 50g of the browned butter. With the remaining butter add the lemon juice and leave to cool slightly.
To Prepare the Croutons:
Prepare the croutons by removing the crusts from the sourdough and dicing the bread into 1cm cubes.
Preheat a frying pan, toast the crusts until golden and remove from the pan.
Add 1 tbsp of olive oil to the frying pan and fry the diced bread until golden and crisp.
Remove and place on kitchen paper to drain.
To Infuse the Milk:
Gently warm the milk in a small saucepan. Add the toasted bread crusts and place in the warm milk to infuse for 5 minutes.
Strain through a sieve and then add to the brown butter and lemon. Season with salt.
(The milk can be infused and kept in the fridge up to 24 hours before making the recipe.)
Place the browned butter sauce into a jug blender and blitz until foamy.
To Cook the Potatoes
Cook the potatoes in salted water until tender, around 8 minutes.
Peel and lightly crush with a fork, then fold through the browned butter reserved from step 1, and the remaining 50g of butter.
Season with a pinch of salt and a splash of sherry vinegar.
(The potatoes can be cooked a few hours in advance, but Bosi advises avoiding putting them in the fridge.)
For the Gremolata
For the gremolata, place the garlic, mint, parsley, olive oil and salt in a small blender.
Blend well until almost a paste. Transfer to a bowl and place over ice.
Zest and juice half a lemon and add this to the paste. Season with salt to taste.
To Cook the Cod
Place a saucepan over a medium-high heat filled with around an inch of water. Place a petal steamer inside and line with a piece of parchment. Season the cod with salt, place into the steamer and steam for around 6 minutes.
The cooking time may vary depending on the size and thickness of the fillet. The cod will flake if gently pressed.
Zest the remaining lemon and then segment by cutting away the remaining pith to reveal the flesh.
Cut out each segment and set to one side.
To Assemble the Finished Dish:
Assemble the dish by placing the crushed potatoes in the centre of the bowl. Spoon over some of the gremolata, then place the steamed cod on top and garnish with the capers, croutons, lemon segments and zest.
Spoon the browned butter sauce around the fish.
