Provencal Glazed Atlantic Black Cod

More Fruit and Vegetables3 Less
Provencal Glazed Atlantic Black Cod
Ingredients (Serve 4):
Black cod100g
Olive oil1 teaspoon
Job's tears120g
Green apple, diced20g
Red apple, diced20g
Strawberry, diced20g
Beech mushrooms20g
Black grapes30g
Cherry tomatoes30g
White mushrooms80g
Fennel bulb30g
Dilla little
Lemon juice2g
Low-fat cheese powder10g
Chicken stock100g
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