COD AND VEGETABLE SAVOURY CLAFOUTIS
Vegetable clafoutis recipe ?
Yes, but I have added some rather delicious cod! When you think of clafoutis, you probably think of a sweet, custard-like batter poured over fruit. But, what if I told you that clafoutis can be savoury too? And even better, what if I add some delicious cod to it? That’s right, I’m talking about a clafoutis that’s not only comforting but also balanced.
The veggie twist
In this recipe, I am using spinach and leeks as the base vegetables. Spinach provides a pop of colour and a boost of vitamins and minerals, while leeks add a subtle sweetness to the dish. And let’s not forget the star of the show, the cod. It’s a great source of protein and it adds a satisfying hint to the dish, making it the ultimate comfort food.
The creamy touch
To add some creaminess and richness, a splash of crème fraîche is added to the dish. And let me tell you, it’s the cherry on top (or should I say, the crème fraîche on top?) of the clafoutis.
The perfect pairing
To balance out the richness of the clafoutis, prepare a well-seasoned side salad. And for the wine pairing, I suggest a white wine from Fiefs vendéens in the Loire Valley. The acidity and minerality of this wine will complement the aromas of the vegetable and cod clafoutis, bringing the meal to perfection.
So, this clafoutis is not your grandma’s clafoutis. It’s a savoury, comforting, and balanced meal that will please everyone at the table. And don’t forget to prepare a nice side salad well-seasoned to go with! Go ahead and give it a try, and let me know how it turned out!
Easy-peasy savoury clafoutis!
You may wish to discover some new scrumptious clafoutis recipes :
What about a pea and ham clafoutis or a delicious sobrasada with olive clafoutis?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it.
Happy cooking and bonne dégustation!
Sixtine ;)
COD AND VEGETABLE SAVOURY CLAFOUTIS
Ingredients
- 300 g cod
- 2 eggs
- 300 ml crème fraiche single
- 300 g fresh spinach
- 2 leeks chopped
- 1 shallot finely chopped
- 1 bouquet garni
- Olive oil
Instructions
- Preheat your oven to 180 °C.
- In a pan, soften the shallot in a little bit of olive oil.
- Add the spinach and cook for a further 2 minutes. Set aside.
- In the same pan, soften the leeks in olive oil as well for 5 minutes.
- Meanwhile, poach the cod in boiling water with the bouquet garni for 5 minutes and then peel the flesh in pieces.
- In a bowl, mix the eggs with the crème.
- Dispose the spinach, leeks and cod flesh in a buttered baking dish.
- Pour the eggs preparation all over.
- Put in the oven for 20 minutes.
Notes
Clafoutis de cabillaud aux légumes
Pour 4 personnes
300 g de cabillaud
2 œufs
300 ml de crème fraiche liquide
300 g d’épinards frais
2 blancs de poireaux émincés
1 échalote émincée
1 bouquet garni
Dans une poêle, attendrissez l’échalote dans un petit peu d’huile d’olive.
Ajoutez les épinards et poursuivez la cuisson 2 minutes. Réservez.
Dans la même poêle, faites fondre les poireaux dans un petit peu d’huile d’olive également pendant 5 minutes.
Pendant ce temps, pochez le cabillaud dans une grande casserole d’eau bouillante avec le bouquet garni pendant 5 minutes puis effeuillez la chair du poisson.
Fouettez les œufs avec la crème dans un bol.
Dans un plat à gratin, déposez les épinards avec les poireaux et le poisson.
Versez l’appareil par-dessus et enfournez pendant 20 minutes.
