Cod meunière, soubise and kasha stew

3/24/25, 8:00 AM

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.

This recipe from Valentin Vasseur & Léo Barbenson,chefs atKanailles restaurant in Locquirec, is taken 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

Preparationtime: 30 min

Cooking time: 1 h 10

Ingredientsfor cod meunière by Valentin Vasseur & Léo Barbenson

800 g cod fillets

600 g Roscoff pink onions

200 g kasha (toasted buckwheat seeds )

4 spring onions

100 g smoked pork belly

50 cl liquid cream

1 clove garlic

1 lemon

1 knob butter

Thym e

Salt and pepper

Steps for the cod meunière by Valentin Vasseur & Léo Barbenson

Soubise: In a saucepan, gently fry the minced garlic and pink onions with a little butter, a sprig of thyme and cover. After about 30 min. cooking time (there should be a slight browning), add the cream and reduce until thickened. Blend, adjust seasoning and keep warm for serving.

Buckwheat stew: Brown the diced smoked bacon in a saucepan. Add the kasha and 40 cl of stock (or water). Bring to the boil, stop cooking and leave covered (the buckwheat will absorb the liquid).

Spring onions and cod: Cut the cod into 4 nice steaks. Halve the spring onions and grill in a non-stick pan with a drizzle of olive oil. Once nicely grilled, add the cod steaks and cook for 1 min on each side. Add a knob of butter and cook in the oven at 180°C for 5 to 10 min, depending on the thickness of the cod.

Presentation: Remove from the oven, add a drizzle of lemon juice and arrange to taste.

Has this recipe inspired you to discover the cuisine of Valentin Vasseur & Léo Barbenson? Read the Gault&Millau review of Kanailles.

These recipes might interest you

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

More information

Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Read

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

Read

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read