Culinary Arts: Basil-crusted cod with crushed potatoes and tomato concassé

Christian Ségui, Meilleur Ouvrier de France 2011 – Pork butcher and delicatessen shares with us one of his recipes.

Born in French Catalonia close to Perpignan and raised by his grandparents with a grandmother who cooked a great deal, Christian Ségui quite naturally turned his attention to the kitchen and became an apprentice chef at the age of 14.

With a wealth of experience behind him working with a number of leading chefs and an entrepreneur at heart, Christian Ségui and his wife opened their business SEGUI Traiteur in February 1995 in his native village of Ponteilla in the eastern Pyrenees.

In 2011, Christian Ségui obtained the title of Meilleur Ouvrier de France, pork butcher and delicatessen.

Today we share one of his recipes:

To prepare this recipe for 4 people you will need:


640gr of cod fillets (4X160 gr)
Basil crust
Butter – 100g
Almond powder – 30g
Breadcrumbs – 70g
Fresh basil – 100g
1 lemon - grated
Espelette pepper – 1g


Crushed potatoes
Charlotte potatoes – 500g
Whole milk – 150 ml
Olive oil – 90 ml
Salt, pepper
Tomato concassé
Tomatoes – 400g, diced
Taghiasche olives – 50g, chopped
2 shallots + 2 garlic cloves - chopped
Thyme – 1 sprig
Olive oil


Follow these easy steps to prepare your recipe:

Step 1: Basil crust

  1. Put all ingredients in a food processor
  2. Mix until smooth
  3. Spread mixture in between 2 baking paper sheets
  4. Roll until flat (2mm thick)
  5. Chill in freezer (at least 3 hours)

Tip: preparing the crust the day before will make the crust even tastier!

Step 2: Tomato concassé

  1. Blanche tomatoes for 30 secs and cool in ice water to peel
  2. Cut into quarters to remove seed
  3. Dice tomatoes
  4. Heat olive oil over moderately high heat
  5. Toss in chopped garlic, shallots and thyme until soft
  6. Add diced tomatoes, olives, salt and pepper
  7. Cook for 20 min on low heat

Step 3: Crushed potatoes

  1. Gently mash cooked potatoes with a whisk or the back of a fork
  2. Pour warm milk in and olive oil
  3. Gently mix until well combined

Step 4: Cod 

  1. Preheat your oven to 170°C
  2. Salt the cod 30 minutes before baking it
  3. Cut the frozen basil crusts and place on cod
  4. Bake for 8 to 10 minutes

Step 5: Dressage

In the center of a plate, place the crushed potatoes followed by the cod back on top and lastly, add the crushed tomato around the cod.

Bon appétit!!!!!