Pan-Seared Salt Cod Cheeks & Tongues delicate and tender

1 Start cooking your beans: wash and drain them, then pour them into a casserole with your mirepoix of carrots and shallots. Add 4.25 qt (4 liters) of water and a tea infuser filled with thyme, bay leaf, and a few sage leaves. Cooking: start testing them after 1 hour 30 minutes. When they're almost cooked, season with salt and pepper.

2 Drain your tongues and cheeks, then put them in a saucepan. Cover with cold water and a splash of milk, season with salt and pepper. When it comes back to a boil, count 1 minute, remove from heat, and drain.

3 Finishing the dish: in a large casserole, pour the poultry stock, add your drained chevrier beans, and let simmer gently covered. In a large skillet, add 2 good spoonfuls of olive oil and a knob of butter. When hot, sauté your cheeks and tongues for 2 minutes, season lightly with salt and freshly ground pepper. Then add your red bell pepper strips and your cubes of confit gizzards, then set aside covered.

4 Plating: in your 6 large shallow bowls, distribute your hot beans, then arrange your cod cheeks and tongues, red bell pepper strips, and gizzard cubes on top. This recipe will amaze your guests, who will be very surprised at how well these 3 elements work together: the texture of the beans pairs beautifully with the mixed flavors of poultry and fish combined.