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
-
190 minMain dishribbed, mustard, thyme leaves, olive oil, Red onion, winter carrot, parsnip, Red wine, meat fond,ribs from the oven -
45 minMain dishwinter carrot, leeks, garlic, mild olive oil, dried thyme, vegetarian minced meat, brown lentils in tin, tomato cubes, mashed potatoes (chilled fresh), young vegetables cheese 50,veggie shepherd's pie -
15 minMain dishtilapia fillets, pine nuts, garlic, dried Italian culinary herbs, extra virgin olive oil, tomatoes, fresh basil, ciabatta,grilled tilapia on tomato salad -
15 minMain dishpenne, Broccoli, salmon fillet on the skin, butter, forest outing, whipped cream, Parmesan cheese,creamy penne with salmon and broccoli
Nutrition
210Calories
Sodium23% DV545mg
Fat9% DV6g
Protein52% DV26g
Carbs4% DV12g
Fiber16% DV4g
Loved it