Herb-Crusted Cod Feast michel-roux-jr
Herb-Crusted Cod Feast michel-roux-jr
Herb-Crusted Cod Feast michel-roux-jr
Herb-Crusted Cod Feast michel-roux-jr
Herb-Crusted Cod Feast michel-roux-jr
Herb-Crusted Cod Feast michel-roux-jr
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Herb-Crusted Cod

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£79.00
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£79.00
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Michel Roux Jr.’s spring menu begins as all French meals do, with bread and butter. “I’m serving my homemade sourdough with Isigny butter, as it’s one of my dad’s favourites,” says Michel.

Next, Michel’s prawn thermidor tartlets are a lighter take on French classic, lobster thermidor. Sweet, succulent king prawns are combined with a light, flan-like filling flavoured with Parmesan cheese, then baked in crisp pastry cases. They’re served with an asparagus, broad bean and pea shoot salad, tossed with fresh herbs and lemon, “because it wouldn't be spring without asparagus!”

For the main event, cod fillets are topped with persillade – usually made with just parsley, olive oil and garlic, Michel adds breadcrumbs to create a herb crust “which infuses the fish with all the lovely flavours as it cooks”. It’s baked with new season leeks until the cod is beautifully succulent and flaky and the leeks are sweet and tender. It’s then served with beurre blanc, chives and salmon caviar. “And just to make it more indulgent, I’ve accompanied it with cheesy mash,” says Michel, “traditionally, pommes aligot is made with fresh Tomme cheese, but I’ve used aged comté to give an extra savoury, nutty taste.” To cut through the richness, Michel serves bitter leaves tossed in a sharp French vinaigrette.

“Crème caramel evokes childhood memories for me,” says Michel, “and it’s still one of my favourite desserts.” His silky crème caramel is flavoured with vanilla and finished with a deep, golden caramel. He serves it with a crisp, caramelised puff pastry palmier, “to add texture and a little bit of extra Frenchness!”