Bedded Smoked Cod and Calamari

niedziela, 26 stycznia 2014

Bedded Smoked Cod and Calamari

Time: 15 mins

Ingredients

  • 30 g fresh squid rings
  • 85 g smoked cod
  • 20 ml full-cream milk
  • 40 ml water
  • 60 g fresh asparagus spears
  • 60 g lettuce
  • 3 cherry tomatoes
  • 20 g grated tasty cheese
  • 1 shallot (spring onion)
  • cracked pepper, to taste
  • 1 tablespoon fresh lemon
  • 100 ml olive oil
  • 1/2 teaspoon sea salt

Directions

  • 1 Place milk shallots and water into frying pan bring to the boil. Add cod for 5 minutes then remove it. Take milk off the stove and stirring constantly add cheese, then peppers. Simmer off the stove. Replace cod to continue cooking slowly.
  • 2 Prepare asparagus by bending the stem and where it snaps discard the bottom bit (too woody).
  • 3 In a small saucepan boil water then add asparagus and sea salt.
  • 4 Boil for only 2 minutes then remove from water.
  • 5 Prepare lettuce by shredding it.
  • 6 Cut small tomatoes into 4 pieces.
  • 7 Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes.
  • 8 Presentation: Place shredded lettuce on large plate first.
  • 9 Then criss cross asparagus on top, spears out.
  • 10 Place smoked cod on top of asparagus.
  • 11 Then layer calamari over fish in a line.
  • 12 Pour about 2-3 tablespoons of cheese sauce over whole meal.
  • 13 Cracked pepper and salt if desired over that.
  • 14 For personal interest this recipe has 9g carbs in it.

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