Recipes Home
Show:
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Category:
Main Course
Ease of Cooking:
Moderate
Yields:
1 pax
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Roasted Black Cod, Asparagus Almondine, Tomato Confit And Turned Potatoes With Clam Beurre Blanc
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| Recipe brought to you by |
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Ingredients:
120g Black Cod
60g Green Asparagus
20g Roasted Almonds
3nos Cherry Tomato
5nos Manila Clams
50g Potato
10g Lemon Grass
10g Chopped Garlic
10 Chopped Shallots
50ml Cream
10g Butter
1g Basil
1g Thyme
1g Parsley
Olive oil
Sugar, Salt & Pepper to taste |
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Method:
For the codfish, season with salt and pepper. Sear and cook in oven at 160 degrees for 6 minutes. Set aside n rest.
For the asparagus almondine, slice the asparagus and sauté in a pan with butter. Add in toasted almonds and season to taste.
To prepare the tomato confit, blanch and peel the tomatoes and marinate with olive oil, sugar, salt and pepper. Add in sliced basil and cook in oven at 90 degrees for 1 hour. Leave to cool.
To cook the turned potatoes, par boil them and in a pan with butter, sweat the potatoes and add in thyme, season to taste.
For the clam beurre blanc, heat oil in pan until 'smoking' point and add in the clams. Add in the chopped shallots and garlic with lemon grass. Lastly add in cream and monte butter. Season to taste and add in chopped parsley. |
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