- 10 cod loins, thawed
- 3 palm cabbages
- 15 salsify roots
- 300 ml strong poultry stock
- 100 ml soya sauce
- 100 ml rapeseed oil
- 2 tbsp yellow curry paste
- possibly chervil to garnish
- salt and white pepper
Steamed cod on palm cabbage and baked salsify roots
Steamed cod on palm cabbage and baked salsify roots
Bon Appétit!
Ingredients
Method
Trim the tops and bottoms of the salsify roots, and peel and cut into smaller pieces. Turn the roots in 50 ml of rapeseed oil, salt and pepper, and bake in the oven until golden, approx. 20-25 minutes at 200°C.
Season the 10 cod loins with salt, and bake in the oven at 200°C for 6-7 minutes.
Roughly cut the palm cabbages and fry in a pan in 50 ml of rapeseed oil for 4-5 minutes. Add the stock, soya sauce and curry paste and heat through. Season to taste with salt and pepper.
Arrange the cabbage and roots on 10 plates, top with the fish and serve immediately. Possibly garnish with chervil.
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