© David Herrero
Cod, verbena-mint broth, spring vegetables
For this dish of steamed cod, chef Virginie Guitard uses vegetable trimmings for an anti-gaspi recipe.
This recipe from Virginie Guitard, chef at Combustible restaurant in Toulouse, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparation time: 30 min
- Cooking time: 1 h
Ingredients for Virginie Guitard's cod, verbena-mint broth
- 4 cod backs, 180 g each
- 1 kg spring vegetable trimmings (or peelings)
- 2 sprigs verbena
- 2 sprigs fresh mint
- 1 fennel
- 1 hammer turnip (or long white radish)
- 2 pink radishes
- 4 very thin slices of guanciale
- Olive oil
- Flower of salt
- Olive charcoal (dried black olives, then ground to a powder, optional)
- Herbs folles (optional)
Steps for Virginie Guitard's cod, verbena-mint broth
- Verbena-mint broth: Place the vegetable trimmings in a saucepan of water. Simmer for 30 min. Add verbena and mint and leave to infuse. Strain and adjust seasoning. Keep warm.
- Cod: Cook - ideally in a steamer - the cod backs until they are pearly in the center.
- Spring vegetables: Using a mandolin, slice the fennel, turnip and radish into very thin slices. Place in iced water to harden and curl.
- Presentation: Place the cod in a soup plate. Add a drizzle of olive oil, a touch of fleur de sel, the fennel shavings, turnip and radish slices, and the slice of guanciale. Sprinkle with olive charcoal and wild herbs. Serve the infused broth in a carafe and pour over to finish cooking the fish.
Has this recipe inspired you to discover Virginie Guitard's cuisine? Read the Gault&Millau review of Combustible.
