This recipe reflects the maritime influence of Brittany, Erics roots.
4 portions of cod approx 200g each
50ml olive oil
120 mls white wine (Muscadet is perfect for this dish)
50g black olives
50g pickled berry capers
60g crème fraiche
1 bunch tarragon, 1/2 chopped
salt and pepper
Pre-heat oven to 180 degrees
In a thick bottom pan, place the mussels and clams with the wine, onions and 3/4 of the leeks. Bring to the boil for 3 minutes. Shake and take off the heat. Strain off the liquid into another pot and reduce by 2/3. Take off the heat and set aside.
Season and lightly flour the cod portions. Fry in olive oil until nicely browned on both sides. Place in the oven for 8 - 10 minutes.
Take 1/2 of the mussels and 1/2 the clams out of the shell, reserve.
Bring mussel cooking broth to the boil and add cold creme fraiche, the rest of the leeks and 1/2 chopped tarragon whisking until combined. Next, whisk in cold butter in small cubes. Take off the heat and add the mussels and clams, shelled and unshelled. Add the olives and pickled caper berries. Season to taste
Place a small amount of sauce, unshelled mussels and clams on a warmed plate, position the cod elegantly on the top, surround with the remaining mussels and clams in their shell and finish with picked tarragon.