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
-
15 minMain dishgarlic, zucchini, traditional olive oil, frozen spinach à la crème, fresh kibbling, fresh tagliatelle, grated old Gouda cheese 48,tagliatelle with spinach and kibbeling -
50 minMain dishflat leaf parsley, Eggs, garlic, rib chops, bread-crumbs, Grana Padano, butter, olive oil,breaded pork chop -
45 minMain dishRed onion, winter carrot, parsnip, fresh thyme, ras el hanout, olive oil, floury potatoes, beef chipola sausages, milk, butter,roasted stew -
15 minMain dishfusilli, unsalted butter, wheat flour, semi-skimmed milk, grated old Gouda cheese 48, slices of ham, traditional olive oil, Italian stir-fry vegetable mushrooms, Italian stir-fried vegetable zucchini,fusilli with vegetables and ham-cheese sauce
Nutrition
210Calories
Sodium23% DV545mg
Fat9% DV6g
Protein52% DV26g
Carbs4% DV12g
Fiber16% DV4g
Loved it