Black cod in honey sauce with asparagus - ReCiPes

European cuisine |
Copyright recipes

We bring to your attention a simple but extremely effective dish with a slight Asian touch. Black cod meat is so tender that it melts in your mouth like butter, not without reason one of its names is “butterfish”.

Ingredients (per 1 serving):

  • Black cod fillet – 180 gr.
  • Olive oil – 30 gr.
  • Green Asparagus – 4 amount
  • Orange juice – 100 gr.
  • Butter – 10 gr.
  • Sugar – 5 gr.
  • Misso Pasta – 10 gr.
  • Coconut milk – 4 gr.
  • Honey – 10 gr.

Cooking method:

Fry the black cod fillet in a hot skillet in olive oil with the skin down to a crisp, transfer to a parchment-covered baking dish with the skin down. Lubricate the fish with marinade using a brush. Bake in the oven for 7 minutes at a temperature of 200 degrees. Before serving, carefully remove the bones from the fish with tweezers.

Marinade:

Misso paste, honey, coconut milk combine and mix until smooth.

Garnish:

We clean the green asparagus, then boil for 1.5–2 minutes. Immediately after heat treatment, asparagus must be cooled: it can be in cold water, but, ideally, put in ice water, then dried asparagus is dried through a paper towel, cut in half, salt, pepper, lightly grease with olive oil and bake for 3 minutes.

Sauce:

Freshly squeezed orange juice, filter from the pulp and evaporate by 50%, then add butter and sugar to taste (depends on the orange, the sauce should be sweet and sour), evaporate a little more until the consistency of the sauce.

Garnish a plate:

Put asparagus in the center, on top a black cod steak.

Pour the sauce on the cod in a circular motion around the composition and decorate with greens.

Recommendations:

  • To avoid damaging them when working with delicate products such as fish and asparagus, use a sharp cook knife made of stainless steel.
  • The baking dish is best used ceramic, it better distributes and retains heat and in it your product is cooked evenly.
  • Checking fish readiness is very simple. If the bones are easily removed from the fillet, the fish is ready.

Bon Appetit!

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