| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Food networ, Food1 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fillet cod |
|
|
Spinach |
|
|
Aubergine |
|
|
Beef tomato |
|
|
Basil |
|
|
Tapenade |
|
|
Olive oil |
|
|
Shallot |
|
|
Garlic |
|
|
Tomato puree |
|
|
Fish stock |
|
|
Basil |
|
|
Thyme |
|
|
Chilli |
|
|
Potatoes |
|
|
Clarified butter |
|
|
Seasoning |
INSTRUCTIONS
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. DISCLAIMER© Copyright 1996 -
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