A refined bistro dish: a tender, flaky cod fillet resting on a bed of crisp zucchini ribbons, napped with an airy vegetable broth and fresh herb emulsion, scattered with delicate zucchini blossoms and thin rings of red onion.
Ingredients
- 360 g cod fillet (or sea bass)
- 4 pieces zucchini blossom
- 1 piece zucchini
- 1 piece red onion
- 200 ml vegetable broth
- 6 tbsp extra virgin olive oil
- 5 sprigs fresh herbs (basil, parsley, chervil)
- to taste fine salt
- to taste ground black pepper
Method
- Wash and stem the zucchini blossoms. Keep them whole or gently tear them open lengthwise.
- Slice the zucchini into thin ribbons using a vegetable peeler (or a mandoline). Thinly slice the red onion into rings.
- Prepare the emulsion according to the prepared component card. Keep warm.
- Poach the cod fillets: bring a large pot of salted water (or a water and white wine mixture) to a simmer. Drop in the fillets and cook at a bare simmer for 6 to 8 mins (depending on thickness) until the flesh is opaque and flakes easily. Drain carefully.
- While the fish cooks, heat a nonstick skillet with a drizzle of olive oil. Sear the zucchini ribbons for 30 seconds on each side (they should stay crisp). Season with salt and pepper.
- Plate the dish: arrange the zucchini ribbons in the center, and place a cod fillet on top. Scatter a few raw red onion rings around.
- Generously nap the whole dish with the frothy emulsion. Garnish with the zucchini blossoms (raw or very briefly pan-seared for 10 seconds).
- Serve immediately, optionally with a side salad of mixed baby greens.
Nutrition
Per serving
- Energy
- 586.2 kcal
- Protein
- 29.24 g
- Carbohydrate
- 7.07 g
- Fat
- 49.89 g
- Fibre
- 2.12 g
- Calcium
- 17.44 mg
- Iron
- 0.49 mg
- Magnesium
- 13.57 mg