Cod fillet en croute

Ingredients

• 4 portions of cod (about 120 gr)
• 100 g walnut kernels
• 4 rusks
• 5 cl virgin walnut oil
• Salt, freshly ground pepper
• 10 cl fish stock
• Thyme and rosemary
• 1 onion
• 2 large zucchinis
• 4 carrots
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 10 cl Lapalisse walnut oil
• 2 cl liquid cream

Preparation

Season with pepper, salt and a drizzle of walnut oil, roll in cling-film to give them a cylindrical shape, steam to 46°C through, and set aside.
Meanwhile, combine the rusks, walnut kernels and a pinch of salt in a mixer bowl, blend and mix with 5 cl walnut oil.
Spread the mixture 2 mm high between two sheets of parchment paper, using a rolling pin. Set aside in a cool place. Wash the vegetables and cut into very thin sticks, about 10 cm long.
Place in a very hot frying pan, pour in a little water and brown, drizzling with walnut oil at the end. In a saucepan, bring the fish stock to the boil with a small bunch of thyme and rosemary and 20 cl of water, along with the chopped onion. Pour in the liquid cream and reduce. Cut strips the length of the backs and 5 cm wide from the rusk dough, place them on the backs and bake at 220°C for 2 to 3 minutes to melt the dough. Arrange the vegetables in the center of the plates, place the backs on the vegetables and pour a little fumet around them, along with a few walnut kernels. Bon Appétit

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