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