Cod Steaks with Green Asparagus and Citrus
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire.
To be enjoyed with a bottle of Pouilly Fumé Gemme Océane.
Serves 4
4 x 150 g cod steaks
4 large green asparagus
1 orange
1 grapefruit
100 g polenta
100 g milk
1/4 l orange juice
50 g raisins (soak in water for 1h, then drain)
Leek sprouts
Method
Peel the asparagus stalks and cook them in salted boiling water (so that they keep firm), then allow to cool.
Score the fish steaks and insert one asparagus into each.
Bring the milk to a boil, add in polenta and raisins and season.
Pour the mix into a small and even-thickness dish and allow to sit and cool. Then cut into 4 identical rectangles.
Using a knife, peel off the oranges and grapefruit (inner skin included) and retain the segments of pulp.
Slightly fry the cod steaks and the polenta pads in a non-stick frying pan and bake into pre-heated oven at hot temperature during 5 mn.
Reduce the orange and grapefruit juice into syrup.
Serving
On a hot plate, dress up the polenta, the citrus segments, the leek sprouts and cod steaks with a sprinkle of citrus syrup.
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