Cod back with sauce and various vegetables
4 servings
90 minutes
Chef of the Champ Bistro restaurant Arina Zhuravleva shared the recipe with us.
1
Prepare minestrone sauce. Chop carrot, celery stalk, and leek randomly.
- Carrot: 100 g
- Celery stalk: 30 g
- Leek: 100 g
2
Sauté the vegetables in vegetable oil in a pot until translucent, without letting them brown.
- Olive oil: 3 ml
3
Pour in the broth, add chopped potatoes and pre-soaked beans. Cook until the vegetables are done.
- Chicken broth: 1 l
- Potato: 150 g
- Dried Lima Beans: 100 g
4
Add diced tomatoes without skin and garlic to the pot. Cook for another 5 minutes.
- Tomatoes: 200 g
- Garlic: 5 g
5
Salt, pepper, add chopped basil, remove from heat.
- Salt: to taste
- Ground black pepper: to taste
- Basil: 5 g
6
Blend until smooth and strain through a sieve.
7
Prepare dried cherry tomatoes: cut them in half, drizzle with balsamic cream, add sugar and salt (10 g).
- Cherry tomatoes: 120 g
- Balsamic cream: 20 g
- Sugar: 20 g
- Salt: to taste
8
Place the tomatoes in a single layer on a baking sheet and put them in a preheated oven at 110 degrees for 1 hour.
9
Prepare the cod: salt the back, drizzle with olive oil, and place in a preheated oven at 180 degrees for 10 minutes.
- Cod back: 4 pieces
- Salt: to taste
- Olive oil: 3 ml
10
In each plate, place about 100 grams of minestrone sauce and put a piece of fish fillet on top.
- Chicken broth: 1 l
11
To decorate zucchini, cut it in half lengthwise and slice thinly, dice yellow carrot, blanch in salted water with beans and edamame. Also blanch Brussels sprouts in salted water and separate into leaves.
- Zucchini: 1 piece
- Yellow carrot: 1 piece
- Kenyan beans: 30 g
- Edamame beans: 20 g
- Brussels sprouts: 2 pieces
12
Garnish the dish with prepared vegetables and drizzle with olive oil.
- Olive oil: 3 ml