Roasted cod, salted milk rice with butternut & bacon crumble

Cod, salted milk rice with butternut squash & bacon crumble

People
For 4
Preparation Time
1 hour
Winery Pairing
Mumm Cordon Rouge
Level
Easy

Ingredients

4 codfish fillets (or eel) (150 g each)
1 tablespoon neutral oil
1 pinch salt
1 pinch pepper
200 g short-grain rice
600 ml whole milk
200 g butternut squash
30 g butter
Salt
80 g bacon

Green sauce:

1 bunch flat-leaf parsley
1/2 bunch chives
1/2 bunch chervil
100 ml mild olive oil
1 teaspoon lemon juice
1 tablespoon crème fraîche
Salt
1 slice crustless bread
1 teaspoon maple syrup
Pepper

Recipe

Directions

1. Steam the butternut squash, then mash it into a fine purée. In a saucepan, bring the milk to a simmer, add the rice, and cook over low heat for 35 minutes. When cooked, stir in the squash purée and butter. Season lightly with salt.
2. Blend the bread and bacon. Cook in a dry frying pan until crispy. Add a drizzle of maple syrup for shine and contrast.
3. Blend the fresh herbs with the oil, lemon juice, cream, and a pinch of salt to make a smooth, green, shiny sauce.
4. Season the cod fillets, fry them in a pan for 3 minutes on the skin side, then 2 minutes on the flesh side. Leave to rest for 2 minutes.
5. Arrange a bed of pumpkin rice pudding, place the cod on top, sprinkle with bacon crumble and a little sauce

Cabillaud rôti, riz au lait salé, crumble bacon - Cordn Rouge

Mumm Cordon Rouge

The creaminess of the salted rice pudding and the sweetness of the squash echo the round texture of the Mumm Cordon Rouge.

The delicate fish pairs well with the finesse of the bubbles, while the bacon crumble adds crunch and toasted notes that resonate with the champagne’s finish.

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