COD WITH A SPECULOOS CRUMBLE
Cod crumble recipe
Fish and speculoos might not seem like the most obvious pairing, but trust me it’s a combination that you don’t want to miss. I was first introduced to this unique flavour combination at a Michelin-starred restaurant and I couldn’t get it out of my head. Last summer, I decided to put my skills to the test and came up with this delicious recipe of Cod with Speculoos.
The dish is a perfect balance of sweet and sour flavours, the cod is cooked to perfection and paired with a rich and flavourful crumble made with crushed speculoos biscuits, butter, and ground almond. The result is a savoury crumble that is both unique and delicious.
Cod is a great fish to use in this recipe as it has a firm texture and a mild flavour that allows the taste of the crumble to shine through. But you can use any type of fish you prefer.
Wine pairing
To complement this cod with speculoos crumble, I recommend pairing it with a white wine from the Rhone Valley: a Coteaux de l’Ardèche Viognier. The crisp acidity and subtle fruitiness of this wine will balance out the sweetness of the sauce and enhance the savour of the fish.
This recipe is not only delicious but also very simple to make. It’s perfect for those who are looking for a new and interesting way to prepare fish. And it’s also a great dish to impress your guests with. So, head to the kitchen and give it a try today, you won’t be disappointed!
New idea with the speculoos spread
And if you want to explore more with the speculoos, you can also check out my other recipe that feature this versatile biscuits : the speculoos spread cake here.
With this delicious options, you’ll be sure to find a new favourite recipe to add to your repertoire.
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. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
COD WITH A SPECULOOS CRUMBLE
Ingredients
- 4 cod fillets
- 100 g spéculoos biscuits crumbled
- 50 g butter melted
- 50 g almonds ground
Instructions
- Preheat the oven to 180 °C.
- Prepare the crumble in a bowl, combining the butter with the almonds and the spéculoos.
- Place the fillets in a lined baking dish.
- Cover the fillets with the crumble.
- Put in the oven for 20 minutes.
Notes
