| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 4 |
|
200 g Cod Steaks; (skin on) |
| 4 |
tb |
Flour |
| 500 |
g |
Young Spinach Leaves |
| 1 |
pn |
Freshly Grated Nutmeg |
|
|
Seasoning |
|
|
A little Olive Oil |
| 500 |
g |
Tomatoes; (quartered) |
| 1 |
|
Onion; (sliced) |
| 2 |
|
Cloves Garlic |
| 100 |
ml |
White Wine; (for vegetables |
|
|
; stock) |
|
|
Seasoning |
|
|
Fresh Basil Leaves |
INSTRUCTIONS
FONDUE
1. Coat the fish (skin side only) with flour.
2. Heat the oil in a frying pan and fry the fish skin side down to crisp
the skin.
3. Turn fish over and seal other side.
4. Reserve and roast in the oven for 7 minutes at Gas Mark 8 / 190ºc.
5. Wilt the spinach in a hot frying pan with a little oil, add the nutmeg
and season.
6. Sweat off the onions and garlic in a heavy saucepan and add the tomatoes
and wine (or stock). Cook for 15 to 20 minutes and blend in the food
processor and pass through a sieve. Season and serve.
7. Construct the dish with the spinach underneath the fish and the sauce
around, finished with a little basil.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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