Fried cod steaks with tomato fondue
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 200 g Cod Steaks; (skin on) | |
| 4 | tablespoons | Flour |
| 500 | grams | Young Spinach Leaves |
| 1 | pinch | Freshly Grated Nutmeg |
| Seasoning | ||
| A little Olive Oil | ||
| 500 | grams | Tomatoes; (quartered) |
| 1 | Onion; (sliced) | |
| 2 | Cloves Garlic | |
| 100 | millilitres | White Wine; (for vegetables |
| ; stock) | ||
| Seasoning | ||
| Fresh Basil Leaves | ||
Directions
FONDUE
1. Coat the fish (skin side only) with flour.
2. Heat the oil in a frying pan and fry the fish skin side down to crisp the skin.
3. Turn fish over and seal other side.
4. Reserve and roast in the oven for 7 minutes at Gas Mark 8 / 190ºc.
5. Wilt the spinach in a hot frying pan with a little oil, add the nutmeg and season.
6. Sweat off the onions and garlic in a heavy saucepan and add the tomatoes and wine (or stock). Cook for 15 to 20 minutes and blend in the food processor and pass through a sieve. Season and serve.
7. Construct the dish with the spinach underneath the fish and the sauce around, finished with a little basil.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.