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Pan Seared Cod Fillet on Spiced Radish puree with Lemongrass and Ginger Broth

Ingredients:

Recipe for 1 portion
160gm Cod fillet
3pc Tiger prawn - shelled, deveined and butterfly
120gm Radish
50ml Coconut milk
1pc Star anise
2gm Curry powder
1pc Bay leaf
20gm Shallots
5gm Lemongrass
2gm Ginger
30gm Cherry tomato
2gm Dill
3gm Coriander
30gm Thai asparagus
1gm Saffron
Salt & pepper to taste
10gm Swiss cheese
30ml Cooking cream
50gm Butter
20gm Butter beans
5ml Pernod
200ml Fish stock (from cube if you don't have your own.)

Method:

For Radish puree

Chop the shallots and radishes. Sweat half the shallots with the radishes in most of the butter; add curry powder, star anise and bay leaf. When the radishes are soft add the fish stock, cook out and adjust seasoning.

Remove the star anise and bay leaf, drain off excess liquid and blend. Add coconut milk and Swiss cheese.

For the sauce

Sweat the remaining shallots with the last of the butter, add Pernod, saffron, ginger and lemongrass. Add fish stock. Reduce and pass through a fine sieve. Season to taste.

Cook the tiger prawns in the sauce.

Cooking

Pan sear the cod fillet in a hot pan.

Cut the cherry tomatoes into half, trim the Thai asparagus and blanch together with the butter beans.

Spoon the radish puree into the middle of a soup plate. Add the asparagus, butter beans and cherry tomatoes. Pour the sauce around the vegetables and place the seared cod on top.

Garnish with coriander and dill.


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