Cod fillet with glazed flambé vegetables
1 serving
30 minutes
Flambéed cod fillet with glazed vegetables is a true embodiment of French gastronomy, combining the tenderness of fish with rich caramelized notes of vegetables. The cod, soft and juicy, acquires an appetizing crust thanks to the paprika coating, highlighting its natural delicacy. The vegetables soaked in honey and mustard aromas create a sweet-spicy balance of flavors, while the dramatic flambéing with alcohol adds light smoky undertones to the dish. Traditionally in French cuisine, such techniques are used to enhance flavor depth, making each serving worthy of an exquisite dinner. This dish pairs perfectly with white wine, and its velvety texture and aromatic herbs make it a delightful choice for connoisseurs of refined tastes.
1
We salt and pepper the prepared cod fillet.
- Cod fillet: 100 g
- Salt: 1 g
- Ground black pepper: 1 g
2
Next, we coat in flour with added red paprika and fry in vegetable oil.
- Paprika: 2 g
- Vegetable oil: 15 ml
3
Cut eggplant, potatoes, and carrots into cubes, halve the cherry tomatoes, and sauté in olive oil with butter.
- Eggplants: 30 g
- Potato: 50 g
- Carrot: 30 g
- Cherry tomatoes: 45 g
- Olive oil: 15 ml
- Butter: 10 g
4
Add honey, mustard, and simmer for 5 minutes.
- Honey: 5 g
- Dijon mustard: 5 g
5
Add salt and pepper to taste.
- Salt: 1 g
- Ground black pepper: 1 g
6
Pour alcohol for glazing and flambé.
- Vodka: 20 ml