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Receta Fillet Of Cod, Confit Aubergine And Provencale Tomatoes

Name: Fillet Of Cod, Confit Aubergine And Provencale Tomatoes
Ingredients: 1 x Fillet cod Spinach Aubergine Beef tomato Basil Tapenade Extra virgin olive oil Shallot Garlic Tomato puree Fish stock Basil Thyme Chilli Potatoes Clarified butter Seasoning

de Global Cookbook

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Ingredientes

1 x Fillet cod Spinach Aubergine Beef tomato Basil Tapenade Extra virgin olive oil Shallot Garlic Tomato puree Fish stock Basil Thyme Chilli Potatoes Clarified butter Seasoning

Direcciones

To make the Anna, slice the potato on a mandolin, season, and layer the potato in a frying pan adding some butter. Cook on top of the stove, then finish in the oven.
Skin the beef tomato, taking out the seeds, and dice proportionately. Slice the aubergine and score one side. Marinate in a herb and oil mix.
For the Provencale, cook the shallot, garlic and chilli in some extra virgin olive oil.
Add in the tomato puree and cook out.
Add in herbs and stock then cook out further. Put the mix into a blender and pass through a fine strainer.
Deep-fry the basil and place on absorbent paper.
Place the cooked spinach through a cutter. Confit the aubergine and place on top. Add in the tapenade and Provencale in alternate spots around the plate.
Add in the Anna and cod, and garnish with the fried basil.