Ingredients
Serves 4
- 4 cod fillets
- 1/4 cup (50g) Gruyère AOP, grated
- 2 tbsp pine nuts
- 1/2 lemon
- 3.5 oz (100ml) white wine
- 1 tbsp shallots, minced
- 1 tbsp parsley, chopped
- 1 tbsp curry powder
- 1 pinch cayenne pepper
- Freshly ground pepper
Preparation
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Grate the Gruyère AOP and juice the lemon.
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In a bowl, combine the Gruyère AOP, pine nuts, lemon juice, curry powder, cayenne pepper, pepper, 2 tbsp white wine, shallots and parsley. The mixture should be quite firm and dense.
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Preheat the oven to 350°F (180°C). Coat one side of the cod fillets with the mixture, pressing it down well. Carefully place the fillets in a baking dish. Pour the remaining wine in the base of the dish.
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Bake for around 10 minutes (this will vary according to the thickness of the fillets) Once cooked, place the dish briefly under the broiler.
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Serve the fish fillets with rice or a vegetable purée.
Bon
Appétit
Appétit
