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Fotografía Chef Signature Chef

METHOD
 
THE COD
  1. Season with salt and pepper.
  2. To bake on a buttered tray with a splash of white wine until flaky.
 
THE BEET TAPENADE
  1. Add ingredients in a blender and blend on high until very fine.
 
THE BEETS
  1. Marinate 12 small to medium sized golden beets with white wine, rosemary, salt and pepper.
  2. Cover...

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METHOD
 
THE COD
  1. Season with salt and pepper.
  2. To bake on a buttered tray with a splash of white wine until flaky.
 
THE BEET TAPENADE
  1. Add ingredients in a blender and blend on high until very fine.
 
THE BEETS
  1. Marinate 12 small to medium sized golden beets with white wine, rosemary, salt and pepper.
  2. Cover with foil and bake for approximately 1hr-2hrs until beets are tender.
  3. Peel and slice into ½ inch disks.
 
 TO SERVE
  1. Arrange cod on the plate with beet tapenade.
  2. Serve with radish, sprouts, and couscous.

 

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Ingredients 4 persons
  • INGREDIENTS
  • 4x 2 ½oz raw rectangle cut
  • Yellow beet tapenade
  • Handful Radish sprouts handful
  • Couscous to taste
  • Olive oil on radish
  • Gold & candy cane beets
  • Radish
  • Brûléed grapefruit
  • BEET TAPENADE
  • 1 cup Yellow beet scraps
  • 1 tsp Roasted garlic
  • ¼ tsp Rosemary
  • ¼ tsp Capers
  • ¼ tsp Shallot
  • 1 tsp Rice Vinegar
  • 1/8 tsp Sugar
  • Olive oil
  • Salt
  • Pepper to taste.
Recipes. The Cook & Chef Institute