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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