Bacchus’ new executive chef Stefan Hartmann shows how to make fresh ling cod and mussels accompanied by bell pepper, garlic, and fennel.
Ingredients:
- 1 kg Fresh Ling Cod loin
- 1 pound mussels
- 1 Red Bell Pepper
- 2 to 3 heads of garlic
- 3 Fennel heads
- Salt
- Thyme
- Olive oil
- 100 mL white wine
- 3 tbsp butter
- 10 mL flour
- 4 tsp flour
- 1 to 2 tbsp Canola Oil
Method:
- Portion the Ling Cod into four nicely trimmed pieces and save the scraps to use for the brandade portion of the recipe.
Bell Pepper
- For the bell pepper, preheat the oven to 440 degrees Fahrenheit or 226 degrees Celsius.
- Cut the pepper into quarters and wash the seeds off. Add them to a bowl and season with a touch of salt, thyme, and crushed garlic.
- Lay the pepper skin side up on a baking tray and bake for 10 minutes (until the skin gets dark). Remove from the oven and cover with a moist towel (this will make it easier to remove the skin). After 10 minutes, remove the skin, and keep the pepper on a small tray to use later.
Fennel
- For the Fennel prep, cut off the front pieces and peel the fennel.
- Use these extra fennel scraps to boil a little fennel stock by putting them in a pot and adding enough water to cover them. Bring to a boil and let it sit.
- Take two of the fennel and cut them into eight wedges.
- In a pan, sear those wedges in olive oil from both sides, season with salt and add garlic and thyme. Now add a little fennel stock you just made and cover the pan with an oven-safe lid and braise for six minutes at 350 degrees Fahrenheit. Remove from oven, let it cool and add to the same tray as the bell pepper.
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Mussels
- For the mussels, rinse them in water for five minutes. Remove any dead mussels and mussels with broken shells. Remove the mussel beard with a small knife and dry them slightly.
- Sweat garlic and a diced shallot in olive oil in a pot. Add the mussels and sweat on high heat.
- Add 100 mL of white wine and cover with a lid. Boil them for about four minutes and strain the now-open mussels. Keep the liquid separate. Take the mussels out of their shells and keep them separated.
- Discard the shells. For the sauce, add a spoon of butter and melt, add 10 g of flour and sweat a little in a pot. Now add the reserved mussel liquid from before, and cook for about four minutes on low heat until nice and thick. Season if necessary with salt. Keep in a small pot.
Ling Cod
- 15 minutes before serving (to ensure the fish stays firm), season the Ling Cod with a little salt.
- Add a little Canola oil to a nonstick pan and sear the fish on high heat for about two minutes.
- Then lower the temperature and keep searing for another two minutes.
- Add butter and thyme and turn the fish around.
- Now cook it until done and baste the fish with the butter a few times.
- If desired, can continue with the optional recipe instructions or plate and serve with fennel and bell pepper creation.
- Garnish with basil and dill (optional).
- Enjoy!
OPTIONAL
Making the Brandade
Ingredients
Ling cod fish trims
1 yellow potato
1 bay leaf
1 clove garlic, crushed
1 egg yolk
2 tbsp breadcrumbs
1 to 2 cups of milk
- Cut the potato in walnut-sized pieces and add to the fish trims.
- Boil them together in some milk (enough to cover), bay leaf, and garlic.
- When the potatoes are soft, strain the liquid and crush the mixture with a whisk (crush don’t whisk it).
- Add the one egg yolk and two spoons of breadcrumbs
- Form little balls and fry them in 350 degrees Fahrenheit hot oil (an air fryer might work too). You can also form little patties and sear them in a frying pan.
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Making the Puree
Ingredients
Leftover fennel head
Leftover fennel stock from recipe
1 shallot
Olive oil
1 to 2 cups cream
Saffron (optional)
Turmeric powder
Salt to taste
- Chop the leftover fennel head and one shallot.
- In a pot, sweat in olive oil and cover with the fennel stock. Reduce the liquid on medium heat.
- After five minutes, add a little saffron (optional) and turmeric powder.
- Keep reducing the liquid until almost gone, now add some cream — only enough to cover the fennel again, and start reducing again.
- Add some salt. Be careful at the end, fennel puree burns easy! Keep stirring until all liquid is gone and the fennel is nice and cooked.
- With a blender, blend to a smooth consistency (can add some lemon juice or sherry vinegar before this process)
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