Fish stoker with Biscayne sauce

2 h 30 min
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Pollock 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 fish stoker in fillets leaving the skin on.
  • Prepare a Biscayne sauce.
  • Confit the fish stoker 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
551.25
kcal
Carbohydrates
5.22
g
Proteins
35.03
g
Lipids
43.25
g
Sugars 0.76 g
Salt (Sodium) 134.56 mg
Folic acid 39.69 ug
Vitamin C 13.9 g
Vitamin A 110.62 ug
Zinc 0.83 mg
Iron 1.78 mg
Calcium 100.2 mg
Cholesterol 95.91 mg
Polyunsaturated fatty acids 4.8 g
Monounsaturated fatty acids 30.24 g
Saturates 7.13 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.