Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Divide the romanesco into florets. Boil the florets for 3 minutes (blanch), rinse under cold running water and drain.
-
Heat the tomato consommé on low heat. Add the blanched romanesco ores, do not boil. If necessary, season with salt.
-
Meanwhile, combine the Carribean spice into a deep plate.
-
Dab the fish dry with kitchen paper and cut into 4 equal parts (for 4 people). Pull the panko on both sides.
-
Heat the butter in a frying pan and fry the cod for 3 minutes on 1 side. Turn and cook for another 1 min.
-
Divide the tomato consommé with the romanesco boxes over deep plates. Put a radish mix in the middle. Put the fish on it.
Blogs that might be interesting
-
45 minMain dishsomething crumbly potatoes, minced beef, onion, mushrooms, French mustard, unsalted butter, grated mature cheese, frozen haricot beans,british cottage pie -
20 minMain disheggplant, water, vegetable stock, onion, sunflower oil, 1 minute basmati rice, tomato cubes, ground cumin, cinnamon, dried apricots,pilav with apricot and eggplant -
30 minMain dishsteak strips, garlic, fresh ginger, unpolished rice, stir-fry oil, fresh snow peas, Oyster sauce, lime,stir-fried snow peas with steak -
15 minMain dishoak leaf lettuce melange, soybeans, canned corn, fresh mango, smoked chicken breast slices, yoghurt dressing with herbs, brocco-cress, spicy sprouts,fit girl code chicken-mango salad
Nutrition
210Calories
Sodium23% DV545mg
Fat9% DV6g
Protein52% DV26g
Carbs4% DV12g
Fiber16% DV4g
Loved it