Fried Murmansk cod with potatoes and asparagus
2 servings
60 minutes
Recipe from Ilya Karpaev, chef of the restaurant Kislovsky Taste & Place.
1
Wash the potatoes and carrots well with a brush, place them on a baking sheet, drizzle with olive oil, add a few sprigs of thyme and a clove of garlic, and bake in a preheated oven at 180 degrees for 35-40 minutes.
- Potato: 2 pieces
- Carrot: 3 pieces
- Olive oil: 50 ml
- Thyme: 1 bunch
- Garlic: 3 cloves
2
Dip the asparagus in boiling salted water for 2 minutes and immediately transfer to ice to keep it crunchy.
- Asparagus: 300 g
- Sea salt: to taste
3
Divide the fish fillet into two steaks and remove the skin.
4
Place the fillet in a bowl, drizzle with olive oil, add crushed garlic clove, a couple of thyme sprigs, salt, pepper and let marinate for half an hour.
- Olive oil: 50 ml
- Garlic: 3 cloves
- Thyme: 1 bunch
- Sea salt: to taste
- Ground black pepper: to taste
5
Meanwhile, heat the kvass and reduce it by about half at a gentle boil.
- Bread kvass: 1 l
6
Peel the baked vegetables, cut them into large pieces, brush with olive oil, and place them back on the baking sheet.
- Olive oil: 50 ml
7
Add a couple more thyme sprigs and bake in a preheated oven at 180°C for 5-7 minutes until golden brown.
- Thyme: 1 bunch
8
Remove the fish fillet from the marinade and dry it well with paper towels.
9
Place in a well-heated pan with olive oil and fry on both sides until golden brown.
- Olive oil: 50 ml
10
Carefully transfer the fillet to a plate with a spatula, pour vodka over it, and carefully ignite.
- Vodka: 50 ml
11
When the flame goes out, put the cod in the oven for a couple of minutes.
12
On the bottom of the plate, alternating with each other, place the vegetable sticks, top with fish, and arrange asparagus on the sides.
13
Pour with kvass sauce, garnish with lettuce leaves, and serve.
- Bread kvass: 1 l
- Green salad leaves: to taste
