C H E F   J U L I E N   C O R D E R O C H

• 6 pieces of Qwehli^®cod loin
• 125 g of Bordier smoked salt butter
• 1 parsnip
• 1 red kuri squash
• 1 butternut squash

Make vegetable papillotes with the Bordier smoked salt butter, olive oil and salt. Cook for 30 min at 190°C.

Pan fry the cod loin with the smoked salt butter until it reaches 52°C in the centre.

Dress an attractive plate with the papillote vegetables and a light drizzle of meat jus.

                                                                                                                            Enjoy the tasting !