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Pan seared Cod in lemon & pine nuts, on roasted red beets purée
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Pan seared Cod in lemon & pine nuts, on roasted red beets purée
Beets make all dishes picturesque. Its leaves, which can be eaten raw or cooked like spinach, are particularly rich in vitamins and minerals. In this healthy recipe, we use beetroot. Leaves and stems as an accompaniment. Fresh fish is seared with pine nuts and freshly squeezed lemon juice. Enhanced with a homemade bread crumbs and a drizzle of Balsamumm bianco, flavours are all there.
Pan seared Cod in lemon & pine nuts, on roasted red beets purée
| Prep time: 15 to 20 minutes |
|---|
| Cooking time: about 1h |
| Servings or yield: 2 |
| Difficulty level: Easy |
| For Cod |
|---|
| 300g fresh cod fish |
| 5 branches fresh thyme |
| 3 tbsp. olive oil |
| 1/4 cup pine nuts |
| 1 garlic clove, crushed |
| Juice of 1 lemon |
| 1 tbsp. butter |
| Salt and pepper to taste |
| For sautéed beets leaves and stems |
| 3 red beet's stems and leaves (keep beets for purée) |
| 2 garlic cloves, crushed |
| 1 fresh or dry chili pepper |
| 2 tbsp. olive oil |
| 2 tbsp. apple cider vinegar |
| 1 tbsp. Balsamumm bianco or honey |
| Salt and pepper to taste |
| For beets purée |
| 3 red beet's |
| 2 tbsp. olive oil |
| Salt and pepper to taste |
| 2 tbsp. homemade breadcrumbs View recipe |
Preparation
For beet purée, preheat the oven to 400 ° F. Cut the stems and leaves and set them aside. Place beets without leaves in a baking dish, sprinkle with 1 tbsp. Olive oil and cook for 40 to 45 minutes or until tender. When ready, remove beets from oven and transfer food processor bowl with 2 tbsp. Olive oil, salt and pepper to taste. Process to puree, transfer to a bowl and set aside.
Cut stems from beet leaves, separate leaves from stem. Wash gently and drain. Chop leaves and stems separately. In a medium skillet, add chili peppers, 2 crushed garlic cloves, 2 tbsp. Olive oil and cook 3 minutes over high heat. Add beetroot stems and continue cooking for 3 minutes. Deglaze with 1tbsp. apple cider vinegar, let reduce 1 to 2 minutes. Add beet leaves, salt and pepper to taste and cook another 3 to 4 minutes. Remove from heat, add 1 tbsp. Balsamumm bianco or honey, set aside, keep warm.
For cod, season fillets with 1 tsp. Olive oil and salt and pepper to taste. In a frying pan sear cod with 2 tbsp. olive oil on high heat 2 minutes on each side. Add the pine nuts, the juice of 1 lemon, butter and continue cooking over medium heat about 3 minutes.
To serve, spread some beet purée on a plate, sautéed leaves and stems beets, add the cod and garnish with breadcrumbs and a drizzle of Balsamumm bianco.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For beet purée, preheat the oven to 400 ° F. Cut the stems and leaves and set them aside.
2 - Place beets without leaves in a baking dish, sprinkle with 1 tbsp. Olive oil and cook for 40 to 45 minutes or until tender.
3 - When ready, remove beets from oven and transfer food processor bowl with 2 tbsp. Olive oil, salt and pepper to taste.
4 - Seperate beets leaves from stems.
5 - Cut stems from beet leaves, separate leaves from stem.
6 - Wash gently and drain.
7 - Chop leaves and stems separately.
8 - In a medium skillet, add chili peppers, 2 crushed garlic cloves, 2 tbsp. Olive oil and cook 3 minutes over high heat.
9 - Add beetroot stems and continue cooking for 3 minutes.
10 - Deglaze with 1tbsp. apple cider vinegar, let reduce 1 to 2 minutes.
11 - Add beet leaves, salt and pepper to taste and cook another 3 to 4 minutes.
12 - Remove from heat, add 1 tbsp. Balsamumm bianco or honey, set aside, keep warm.
13 - For cod, season fillets with 1 tsp. Olive oil and salt and pepper to taste.
14 - In a frying pan sear cod with 2 tbsp. olive oil on high heat 2 minutes on each side.
15 - Add the pine nuts, the juice of 1 lemon, butter and continue cooking over medium heat about 3 minutes.
16 - To serve, spread some beet purée on a plate, sautéed leaves and stems beets, add the cod and garnish with breadcrumbs and a drizzle of Balsamumm bianco.
