One More Thanks To Alain Ducasse – Cod With Herb Butter Shiitake and Tomato Concassée

Ingredients

• For the fish and side
• 6 ounces cod fillets or any dense white fish (about 6.34 or 180 g each)
• 8 tomatoes on the vine, seedless, peeled and roughly cut
• 10 1/2 ounces (or 300 g) girolles mushrooms or shiitake
• 1 bunch basil (keep 12 leaves for decoration)
• 3 tablespoons olive oil
• 6 garlic cloves, candied
• salt and pepper
• For the herb-butter
• ounces (or 150 g) butter, soft, demi-sel
• 1 ounce (or 30 g) almonds, chopped
• 1 ounce (or 30 g) walnuts, chopped
• 1 garlic clove, crushed
• 1 teaspoon strong Dijon mustard a l’ancienne
• 1 thin slice ham (Jabugo or Serrano), cubed
• zest of 1/2 lemon
• 2 tablespoons mixed herbs, chopped (parsley, chives, chervil)
• salt and pepper
• For the candied garlic batch
• 30 garlic cloves
• 1 sprig rosemary
• 2 sprigs thyme
• olive oil

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