Cod Loin with Sauce and Assorted Vegetables
Main Dishes • European
Description
This recipe was shared with us by Chef Sarah Johnson from a popular American bistro.
Ingredients
- Carrot 5 oz
- Celery stalk 0 oz
- Leek 5 oz
- Chicken Broth 0 qt
- Potato 5 oz
- Tomatoes 5 oz
- Garlic 0 oz
- Basil 0 oz
- Marinated cherries 5 oz
- White Balsamic Cream 0 oz
- Sugar 0 oz
- Cod loin 4 pieces
- Carrot 1 piece
- Courgette 1 piece
- Kenyan Beans 0 oz
- Edamame Beans 0 oz
- Brussels Sprouts 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 0 fl oz
- Dried lima beans 5 oz
Step-by-Step Guide
Step 1
Prepare the minestrone sauce. Chop the carrot, celery stalk, and leeks into bite-sized pieces.
Step 2
Sauté the vegetables in vegetable oil directly in the pot until they are translucent, taking care not to let them brown.
Step 3
Pour in the broth, add the chopped potatoes and previously soaked beans. Cook until the vegetables are tender.
Step 4
Add diced peeled tomatoes and garlic to the pot. Cook for another 5 minutes.
Step 5
Season with salt and pepper, add chopped basil, and remove from heat.
Step 6
Blend until smooth and strain through a sieve.
Step 7
Prepare the sun-dried cherry tomatoes: cut them in half, drizzle with balsamic glaze, and add sugar and salt (10 g).
Step 8
Arrange the tomatoes in a single layer on a baking sheet and place in a preheated oven at 230°F for 1 hour.
Step 9
Prepare the cod: season the back with salt, drizzle with olive oil, and place in a preheated oven at 355°F for 10 minutes.
Step 10
Assemble the dish: place approximately 100 grams of minestrone sauce in each plate, then top the sauce with a piece of fish fillet.
Step 11
For garnishing, cut the zucchini in half lengthwise and slice it thinly. Dice the yellow carrot and blanch it in salted water along with the green beans and edamame. Blanch the Brussels sprouts in salted water as well and separate them into leaves.
Step 12
Garnish the dish with the prepared vegetables and drizzle with olive oil.
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