Fried Murmansk Cod with Potatoes and Asparagus

Fried Murmansk Cod with Potatoes and Asparagus

Main Dishes • Russian

0
0
Time 1 hour
Ingredients 13
Servings 2

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

  • Cod fillet 5 oz
  • Potato 2 pieces
  • Olive Oil 0 fl oz
  • Thyme 1 bunch
  • Carrot 3 pieces
  • Asparagus 10 oz
  • Garlic 3 cloves
  • Star anise 2 pieces
  • Ocean salt to taste
  • Vodka 0 fl oz
  • Bread Kvass 0 qt
  • Corn Salad to taste
  • Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Thoroughly wash the potatoes and carrots with a brush, place them on a baking sheet, drizzle with olive oil, add a few sprigs of thyme, a clove of garlic, and roast in a preheated oven at 355°F until tender, for about 35–40 minutes.

Step 2

Blanch the asparagus in boiling salted water for 2 minutes, then immediately transfer it to an ice bath to keep it crisp.

Step 3

Cut the fish fillet into two steaks and remove the skin.

Step 4

Place the fillet in a bowl, drizzle with olive oil, add a crushed garlic clove, a couple of sprigs of thyme, salt, and pepper, and let marinate for half an hour.

Step 5

Meanwhile, heat the kvass and reduce it to about half its volume over a gentle simmer.

Step 6

Peel the roasted vegetables, cut them into large sticks, brush with olive oil, and place them back on the baking sheet.

Step 7

Add a couple more sprigs of thyme and bake in a preheated oven at 180°C (350°F) for 5–7 minutes until golden brown.

Step 8

Remove the fish fillet from the marinade and pat it dry with paper towels.

Step 9

Place in a well-heated skillet with olive oil and fry on both sides until golden brown.

Step 10

Carefully transfer the fillet to a plate using a spatula, drizzle with vodka, and gently ignite.

Step 11

Once the flame goes out, place the cod in the oven for a couple of minutes.

Step 12

On the bottom of the plate, alternate the vegetable sticks, then place the fish on top, and arrange the asparagus on the sides.

Step 13

Drizzle with kvass sauce, garnish with lettuce leaves, and serve.

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