
Fried Murmansk Cod with Potatoes and Asparagus
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
2
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Cod fillet - 7.1 oz
- Potato - 2 pieces
- Olive Oil - 1 fl oz
- Thyme - 1 bunch
- Carrot - 3 pieces
- Asparagus - 10.6 oz
- Garlic - 3 cloves
- Star anise - 2 pieces
- Ocean salt - to taste
- Vodka - 1 fl oz
- Bread Kvass - 1 qt
- Corn Salad - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Thoroughly wash the potatoes and carrots with a brush, place them on a baking sheet, drizzle with olive oil, add a few sprigs of thyme, a clove of garlic, and roast in a preheated oven at 356°F until tender, for about 35–40 minutes.
Step 2
Blanch the asparagus in boiling salted water for 2 minutes, then immediately transfer it to an ice bath to keep it crisp.
Step 3
Cut the fish fillet into two steaks and remove the skin.
Step 4
Place the fillet in a bowl, drizzle with olive oil, add a crushed garlic clove, a couple of sprigs of thyme, salt, and pepper, and let marinate for half an hour.
Step 5
Meanwhile, heat the kvass and reduce it to about half its volume over a gentle simmer.
Step 6
Peel the roasted vegetables, cut them into large sticks, brush with olive oil, and place them back on the baking sheet.
Step 7
Add a couple more sprigs of thyme and bake in a preheated oven at 180°C (350°F) for 5–7 minutes until golden brown.
Step 8
Remove the fish fillet from the marinade and pat it dry with paper towels.
Step 9
Place in a well-heated skillet with olive oil and fry on both sides until golden brown.
Step 10
Carefully transfer the fillet to a plate using a spatula, drizzle with vodka, and gently ignite.
Step 11
Once the flame goes out, place the cod in the oven for a couple of minutes.
Step 12
On the bottom of the plate, alternate the vegetable sticks, then place the fish on top, and arrange the asparagus on the sides.
Step 13
Drizzle with kvass sauce, garnish with lettuce leaves, and serve.
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