0.5 units Celery
300 g Cod loin
0.5 bundle Flat-leaf parsley
0.5 units Leek
50 ml Noilly Prat
4 sprig Rosemary
1 units Spanish onion
1 tsp butter
3 units carrots
300 ml cream
0.5 tsp ground nutmeg
1 tbsp olive oil
2 pinch pepper (ground)
2 pinch sea salt
4 sprig thyme
Cut the vegetables into roughly 0.5 cm chunks. Wash the parsley, shake it dry and finely chop it.
Ingredients
0.5 units Celery, 3 units carrots, 0.5 units Leek, 1 units Spanish onion, 0.5 bundle Flat-leaf parsley
Fry the fish in butter for approx. 10 mins. until golden brown. In the meantime, wash all the sprigs of rosemary and thyme and shake dry. Towards the end, add the sprigs of rosemary and thyme to the fish and fry. Remove and season with salt and pepper. When it comes out of the BORA X BO, the fish should be translucent and succulent.
Ingredients
300 g Cod loin, 1 tsp butter, 2 sprig Rosemary, 2 sprig thyme, 1 pinch sea salt, 1 pinch pepper (ground)
In the meantime, sear the root vegetables in olive oil for about 5 minutes then pour on the Noilly Prat and cream. Add the sprigs of rosemary and thyme for the vegetables and season with salt, pepper and nutmeg. Leave to reduce slightly until the sauce binds with the vegetables to form a beautifully creamy consistency. Stir in the finely chopped parsley
Ingredients
1 tbsp olive oil, 50 ml Noilly Prat, 300 ml cream, 2 sprig Rosemary, 2 sprig thyme, 1 pinch sea salt, 1 pinch pepper (ground), 0.5 tsp ground nutmeg
and serve the cooked cod on the creamy root vegetables.
831
35.58 g
59.46 g
33.60 g
