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Fillet of Cod, Confit Aubergine and Provencale Tomatoes
1 Fillet cod
To make the Anna, slice the potato on a mandolin, season, and layer the potato in a frying pan adding some butter. Cook on top of the stove, then finish in the oven.
Skin the beef tomato, taking out the seeds, and dice evenly. Slice the aubergine and score one side. Marinate in a herb and oil mixture.
For the Provencale, cook the shallot, garlic and chilli in some olive oil. Add the tomato puree and cook out.
Add herbs and stock then cook out further. Put the mixture into a blender and pass through a fine strainer.
Deep-fry the basil and place on absorbent paper.
Place the cooked spinach through a cutter. Confit the aubergine and place on top. Add the tapenade and Provencale in alternate spots around the plate.
Add the Anna and cod, and garnish with the fried basil.