Ingredients
10 cod loins, thawed
3 palm cabbages
15 salsify roots
300 ml strong poultry stock
100 ml soya sauce
100 ml rapeseed oil
2 tbsp yellow curry paste
possibly chervil to garnish
salt and white pepper
Product catalogue!
Product catalogue!
See all relevant products for this recipeCooking instructions
Trim the tops and bottoms of the salsify roots, and peel and cut into smaller pieces. Turn the roots in 50 ml of rapeseed oil, salt and pepper, and bake in the oven until golden, approx. 20-25 minutes at 200°C.
Season the 10 cod loins with salt, and bake in the oven at 200°C for 6-7 minutes.
Roughly cut the palm cabbages and fry in a pan in 50 ml of rapeseed oil for 4-5 minutes. Add the stock, soya sauce and curry paste and heat through. Season to taste with salt and pepper.
Arrange the cabbage and roots on 10 plates, top with the fish and serve immediately. Possibly garnish with chervil.
