Royal cod in fine hazelnut breading

Ingredients

1 fillet of royal cod

1 celery apple

50g butter

5cl of milk

1 egg

50g breadcrumbs

10g powdered hazelnuts

10cl of crème fraîche

Around 100g of mushrooms (porcini mushrooms and chanterelles)

Some fresh herbs

1 shallot

Salt and pepper

A few petals of dried edible Alpine flowers

1dl of dry white wine

Preparation

Smoke a celery with the skin over a wood fire until it is completely cooked (a barbecue can do the trick) Dip the fish in the egg yolk then in the breadcrumbs with the hazelnuts (one side only) Sear the breaded side in a pan, in hot oil, reserve Slice the shallot, cook it in white wine and let it reduce completely Add the cream, cook over low heat until well combined, strain and reserve Sauté the mushrooms in butter, season, set aside Once the celery is cooked, hot, peel and mix with the butter and milk (hot) into a fine puree. Place the fish in the oven at 180° C for 10 min.

Dressage

On a plate, place the fish on a bed of smoked celery puree. Garnish with the stewed mushrooms, add the sauce and decorate with the flowers and herbs. Enjoy your food !