Difficulty:[usr 2 ]
Cut the white leek into fine julienne strips, fry, drain, set aside.
Chop the shallot, in a frying pan with a little butter, put to sweat, when it is blond add the vinegar, the vermouth and the white wine and add 1/2 lemon juice. Salt and pepper. Reduce until almost dry and moisten with the fish stock Let reduce again then set aside.
Cut the carrots with a mandolin into a tagliatelle, cook in boiling water, adding the cumin (or caraway) then cool with ice, adjust the seasoning if necessary, butter.
Prepare a garlic butter; sauté the spinach in a little garlic butter, drain
Salt and pepper the cod fillets on each side, sprinkle thyme on the side opposite the skin by rubbing a sprig between your fingers, heat the olive oil, sear the fish on the skin side for 2 to 3 minutes then turn the fillet before put it in the oven (180°C), cook for 6/7 minutes, let stand.
In a circle in the center of the plate lay a little spinach (or around) kept warm, harmoniously arrange the carrot tagliatelle around. (or in the center).
Dress up the fish, cover it with a little sauce whipped with butter over low heat. and surround with a cord.
Place a little leek scramble on top.
The photo is a variant
Recipe from Chef Hubert
