Cod with Biscayne sauce

2 h 30 min
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 1.45 kg
Garlic, bulb 1.8 ud
Parsley 0.05 g
Intense olive oil 0.2 l
Biscayne sauce (made with fumet) 0.35 l
See Recipe
Onion 0.21 kg
Chorizo pepper 1.75 ud
Plain flour 0.018 kg
Olive oil 0.012 l
Fumet 0.35 l
Elaboration
  • Clean and ration the cod in fillets leaving the skin on.
  • Prepare a Biscayne sauce.
  • Confit the cod in the garlic flavored olive oil and bind the oil that was used for the cod.

ASSEMBLY

  • Pour a little Biscayne sauce onto a oven plate, and place the cod on top with the skin facing up. Finish with a little parsley sprinkled on top.
Nutritional information (1 portion)
Energy
517.5
kcal
Carbohydrates
8.7
g
Proteins
24.81
g
Lipids
47.71
g
Sugars 0.76 g
Salt (Sodium) 0.58 mg
Folic acid 14.81 ug
Vitamin C 10.07 g
Vitamin A 91.48 ug
Zinc 0.06 mg
Iron 0.94 mg
Calcium 54.26 mg
Cholesterol 0.21 mg
Polyunsaturated fatty acids 4.42 g
Monounsaturated fatty acids 30.24 g
Saturates 6.96 g
Fiber 0.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.