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Cod, green beans risotto style with raw ham

by food (follow)

Ingredients for 4 servings
250 g cooked green beans
3 fresh onions
50 g of jabugo ham
300 g coded cut into 4 equal pieces
Olive oil
150 g of water
10 g and 30 g butter
1 bunch of parsley (or coriander)
1 tablespoon lemon juice

Cut new onions into thin strips. Reserve in a container. Cut the ham into small dice, reserve in a second container. Cut the green beans into small pieces. Reserve in a third container.
Heat the 150 g of water at 50 C. Pour into a container and add 30 g of butter that will melt. Incorporate the lemon juice. Chop the parsley and add it to the previous liquid. Mix thoroughly with the dipper mixer. Pass the sauce through a fine colander by pressing well to recover the juices from the herbs.
In a hot skillet, put a dash of olive oil. Put the pieces of fish on the skin side. Salt and cook for 2 min on high heat. As soon as a beautiful coloring appears, add a small amount of butter and a clove of crushed garlic. Turn over the cobblestones and continue cooking over low heat for 4 min by sprinkling them with the hot and sparkling butter.
Heat a frying pan over medium heat. Add a nut of butter. When the butter is sparkling, gently sweat the onions without staining. Add the green beans and diced ham. Stir gently.
Place the green beans and the ham and then the fish in a bowl. Give a final mix of the sauce and take the foam on top to put a few spoonfuls on each plate. Salt, pepper and decorate with wild flowers and herbs if you feel like it.

To cook the fish, David Toutain proceeds differently. It heats the olive oil around 45 to 50 C, then plunges the pieces of fish. It makes them poach for 5 to 6 minutes by turning them halfway through cooking. When small bubbles form on the surface of the flesh, it removes the pan from the fire and leaves it aside with the fish still immersed. Once removed from the oil, the fish will have passed 30 seconds in the preheated oven at 180 C.
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