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Steamed Cod Steak with Asparagus & Prawan Foam


INGREDIENTS
2 black cod fish steak
olive oil
salt and crushed black pepper to taste
6 asparagus
young radish leaves

Prawn Foam
Ingredients 1
olive oil
vegetables: 25g each of onion, carrot, celery and garlic, diced
1/2 tbsp tomato paste
6 shells and heads of prawn

Ingredients 2
a little cayenne powder
10ml brandy

Ingredients 3
100ml white wine
Ingredients 4
200g peeled tomatoes
1 bay leave

Other
water
salt and crushed black
pepper to taste
1 tsp lecithin powder

Function
Steam

PREPARATION METHOD

1) For foamed prawn sauce: Heat ingredients 1 over medium heat until golden brown. Add ingredients 2. Use a torch to evaporate the alcohol. Add ingredients 3 and cook until almost dry. Finally add ingredients 4 and add water to cover all the ingredients. Simmer with the lowest heat for about 30 minutes.

2) Blend the prawn sauce with a hand blender until smooth and run through a sieve. Add salt and crushed black pepper to taste.

3) Clean the cod steak, pat dry. Drizzle with olive oil, add salt and crushed black pepper for seasoning.

4) Place the asparagus in a preheated 100˚C steam oven and cook for about 4 minutes. Cut in half and set aside.

5) Steam the cod steaks in a preheated 100˚C steam oven for about 1.5 minutes to cook until just done.

6) Add lecithin powder to the prawn sauce, blend with a hand blender until foaming.

7) Place the asparagus on a plate and add the prawn foam. Place the cod steak and young radish leaves on top.

TIPS
Add Brandy into the prawn sauce and use a torch to evaporate the alcohol. This enhances the aroma and taste of the dish.

 
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