Cod with Hollandaise Sauce and Black Rice
Cod with Hollandaise Sauce and Black Rice
Ingredients
- Cod fillet – 180 g
- Brunoise of carrot, zucchini and red bell pepper – 60 g
- Blanched green asparagus – 7 pcs
- Hollandaise sauce – 100 g
- Black rice – 160 g
- Sea bananas (sea vegetable)
- Olive oil
- Salt & pepper
Bereiding
- Heat the Hollandaise sauce according to the instructions on the package and keep warm.
- Bring a pot of lightly salted water to a boil. Submerge the black rice for 30 seconds, drain and let it dry well.
- Heat a splash of olive oil in a pan. Sauté the brunoise of carrot, zucchini and red bell pepper until golden brown. Season with salt and pepper. Add the drained rice and gently mix with the vegetables.
- Quickly grill the cod fillet so that it develops a nice crust while remaining juicy inside.
- Briefly reheat the blanched asparagus in a steam oven or over steam.
- Spread the Hollandaise sauce on a preheated plate. Arrange the rice–vegetable mixture and place the cod on top. Position the asparagus next to it. Finish with the “sea bananas” as garnish.
Galerij
Deze producten heb je nodig
Black Rice
Hollandaise
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