Confited cod on lukewarm kohlrabi and asparagus vegetable
Source: https://www.gefu.com/rcp_recipe/confited-cod-on-lukewarm-kohlrabi-and-asparagus-vegetable
Total time:
40 Minutes
Ingredients
| 600 | g | Kohlrabi |
| 400 | g | Green asparagus |
| 2 | Orange | |
| 4 | EL | Chardonnay vinegar |
| 8 | EL | Walnut oil |
| 600 | g | Clarified butter |
| 8 | Cod fillet (80 g) | |
| 1 | Federation | Chervil |
| Salt | ||
| Sugar |
Preparation
Peel the kohlrabi and cut it into spirals using the SPIRALFIX® spiralizer, set to level I.
Peel the lower third of the asparagus, trim the ends, and cut the asparagus into pieces. Segment the oranges.
Heat clarified butter to 55°C and confit the cod fillet in it for about 20 minutes.
Heat walnut oil in a large pan, sauté the asparagus, season with sugar and salt. Remove from heat, add the kohlrabi spirals and vinegar, cover, and let it marinate for about 5 minutes. Adjust the seasoning.
Divide the vegetables onto plates, arrange the orange segments on top.
Remove the cod from the clarified butter, pat dry with kitchen paper, lightly season with salt, and place it on the salad. Serve sprinkled with chervil.
Tip: Clarified butter can be reused for frying vegetables and fish after confiting.
Nutritional values per serving
| Energy | 1.533,0 kJ | |
|---|---|---|
| Calories | 365,0 kcal | |
| Protein | 32,6 g | |
| Fat | 20,3 g | |
| Carbohydrates | 12,1 g |
Organisation
Category
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