Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Philippe Gaertner
Le Chef
Philippe Gaertner, has inherited his father Pierre's savoir-faire and shows just how much Alsace is firmly rooted in its tradition of giving a hearty welcome and enjoying the pleasures of life. A passionate, creative chef, he has brought a subtle, modern touch to the great classics of his homeland and blends Alsatian tradition with great French cuisine with infinite finesse
Ingredients for 4 servings:
4 cod steaks (200 g / person)
750 g potatoes
50 g butter
2 fennel hearts
1 teaspoon fennel seeds
10 sage leaves
1 onion
Salt – pepper
½ litre white stock
Chive Sauce
5 cl chicken stock
200 g butter
1 bunch chopped chives
Salt and curry
Preparation
- Grease the base of an oven-proof dish with butter
- Wash, peal and cut the potatoes
- Wash the fennel hearts and cut them up roughly
- Peal and finely slice the onion.
- Place the onion, fennel, potatoes, sage, and fennel seeds in the dish. Cover with the white stock and add 50 g butter cut into small pieces.
- Place in the oven at 210°C (Mark 7) until cooked.
- When it is cooked, pan fry the cod steaks in olive oil.
- Place the white stock in a saucepan and heat slowly. Whip in butter to make it smooth. Season with salt and curry.
- Add the chives to the sauce.
- Place a base of potatoes in the middle of the plate, put a cod steak on top and then pour the chive sauce around it.
Informations :
Aux Armes de France
1
Grand Rue
68770 Ammerschwihr
Tél : 03 89 47 10 12
> contact by email
> visit the web site
Opening :
Opened from 01/04/2011
Opened from 01/04/2012
till 31/03/2012
Opening: 12h-14h30 et 19h30-21h3
