Blue Eye Cod with Carrot Puree & sauce Vierge
Wow family & friends with this scrumptious (& easy) dish
BLUE EYE COD WITH CARROT PUREE & SAUCE VIERGE
4 x 150 gram fillets of steamed Blue Eye Cod
3 x medium potatoes cut into quarters, seasoned & baked
12 x spears of asparagus, lightly steamed
Carrot puree (see recipe below)
Sauce Vierge (watch video or see recipe below)
Chef’s tip: Use chicken instead of fish as a non-seafood option
SAUCE VIERGE
Ingredients:
5 Roma tomatoes, diced (flesh only-no seeds)
¼ cup finely diced eschalots
1 lemon zested & juiced
¼ cup fine herbs (parsley, dill, chives, mint etc.)
10 green olives (seed removed, flesh diced)
5 tomatoes (roasted & blended)
Salt & pepper to taste
Method
- Dice tomatoes, eschalot & mix together in bowl
- Mix in lemon zest and juice
- Add the fresh chopped herb mix and diced olives
- Stir through the blended roast tomatoes
- Season to taste with salt & pepper & lemon juice if needed
CARROT PUREE
Ingredients:
500gms of peeled, roughly chopped carrot
5 diced eschalots
6 cloves of roasted garlic
Salt & pepper to taste
Method:
- Boil all ingredients in a pot, just covered with vegetable stock until soft
- Remove from stove, place in a blender & blend until smooth
- Season lightly & store in an airtight container in fridge for up to 3 days
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