Cod in tomato consommé

Name: cod in tomato consommé
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 romanesco vegetable; 1 pot tomato consommé 400 ml, party favorite; 4 el Japanese breadcrumbs; 2 tl Carribean spice; 500 g fresh cod fillet; 25 g unsalted butter or margarine; 150 g raw vegetables spicy radish mix

Fried cod fillet breaded in panko mixed with Carribean spice in a tomato consommé with romanesco and spicy radish mix.

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.