| 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
PROVENCALE
POMME ANNA
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.
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