Provencal Glazed Atlantic Black Cod
Ingredients (Serve 4):
| Black cod | 100g |
| Olive oil | 1 teaspoon |
| Breadcrumbs | 10g |
| Thyme | 1g |
| Job's tears | 120g |
| Green apple, diced | 20g |
| Red apple, diced | 20g |
| Strawberry, diced | 20g |
| Beech mushrooms | 20g |
| Black grapes | 30g |
| Cherry tomatoes | 30g |
| Pineapple | 70g |
| White mushrooms | 80g |
| Fennel bulb | 30g |
| Dill | a little |
| Lemon juice | 2g |
Seasonings:
| Salt | 3g |
| Sugar | 5g |
| Low-fat cheese powder | 10g |
| Chicken stock | 100g |
Cooking Method:
| 1. | Season the black cod with salt. Heat the fry-pan first, then the oil, then pan-fry the blue cod until the skin is crispy. Top with breadcrumbs and thyme. Bake at 180℃ for 8 minutes. |
| 2. | Season the beech mushrooms with low-fat cheese powder. Bake at 180℃ for 6 minutes. Let stand. |
| 3. | Cook the Job’s tears in chicken stock until softened. Mix with the apples and strawberries and roll into long sticks. Top with the beech mushrooms. |
| 4. | Bake the grapes and cherry tomatoes at 76℃ for 4 hours. Cut the fennel bulb into thin slices, soak in iced water for a while, drain, add lemon juice, dill and olive oil and mix well. Put the fennel bulb slices on the plate. |
| 5. | Heat some sugar on the frying pan until it turns golden brown, then add the pineapple and white mushroom and cook for another 2 minutes. Put the pineapple and white mushrooms on the plate, then the black cod, and serve with the pineapple sauce. |
This recipe is provided by Arena Kitchen- AsiaWorld-Expo
