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.