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Alisa Provost
Cod in tomato consommé
Fried cod fillet breaded in panko mixed with Carribean spice in a tomato consommé with romanesco and spicy radish mix.
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Ingredients
Directions
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Divide the romanesco into florets. Boil the florets for 3 minutes (blanch), rinse under cold running water and drain.
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Heat the tomato consommé on low heat. Add the blanched romanesco ores, do not boil. If necessary, season with salt.
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Meanwhile, combine the Carribean spice into a deep plate.
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Dab the fish dry with kitchen paper and cut into 4 equal parts (for 4 people). Pull the panko on both sides.
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Heat the butter in a frying pan and fry the cod for 3 minutes on 1 side. Turn and cook for another 1 min.
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Divide the tomato consommé with the romanesco boxes over deep plates. Put a radish mix in the middle. Put the fish on it.
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Nutrition
210Calories
Sodium23% DV545mg
Fat9% DV6g
Protein52% DV26g
Carbs4% DV12g
Fiber16% DV4g
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