Recipe: Cod Quebecoise style

Name: Filets Cabillaud
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6 portions
Ingredients: 2 beaux filets de cabillaud (morue fraîche) de 500 gr chacun200 g de champignons de paris crus hachés2 échalotes hachées30 g de persil plat haché1 gousse d'ail dégermée écrasée et hachée200 gr de pain de mie trempé dans 10 cl de lait200 g de bonne viande de porc hachée2 oeufs1/2 litre de fumet de poisson préparé5 cl de vin blanc sec2 dl de crème liquide 30%1 jus de citron non traitésel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 3.8/5 (4 reviews) Fishes

Prep 45 min

Cook 40 min

Total 1h25

Servings 6 serv.

la recette des filets de cabillaud à la québécoise provient de notre menu spécial canada

Ingredients for 6 servings

This Cod recipe come from the long tradition of cod fishing in Quebec.
Filet of cod "a la Quebecoise" recipe for 6 people:
2 cod filets of about 500g each
200g button mushrooms
2 shallots, finely chopped
30g fresh parsley, finely chopped
1 clove of garlic, crushed and chopped
200g of bread, soak in 10cl of milk
200g of minced pork
2 eggs
1/2 lit fish stock
5cl dry white wine
20cl double cream
1 lemon juice

salt and freshly ground pepper

Step-by-step directions

1- Place your minced pork in a large bowl and make a small well in the middle of it.

2- Mince your mushrooms and bind them along with the shallots, parsley, garlic, the bread and eggs into the mince pork meat. Season well and set aside in the fridge for at least 1/2h.

3- Start your oven at 200C/ 392F.

4- Season your cod filets with some salt and pepper.

5- Place one of the cod filet skin facing down on a clean chopping board. Spread well the pork stuffing on all its surface, then place the second cod filet on the top of it. Tie the lot with some roasting string has you would do for a roast.

6- Place your cod filets in a deep roasting tray along with the piping hot fish stock and the white wine.

7- Bake for 40 minutes, carefuly roll your roast up side down, half way through the cooking process.

8- Delicately take your roast out of the tray and place it on a clean tray.

9- Pour the cooking liquid into a pot. Bring it to the boil, then add the lemon juice and the cream, allow to reduce to a creamy consistency.

10- Remove the string off your roast and slice it.

Arrangements:

Place your slices of roast cod onto a tray and coat them with the sauce.

Serve with some pilau rice or pumpkin mash in which you will have added some small dices of smoked pork belly to the side.

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