Pan Roasted Cod With Beetroot And Buffalo Mozzarella
This is a delicious, lighter dish but really packs a punch on flavour with the blend of pan roasted cod with oven roasted beetroot and mozzarella topped with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at irishfoodie.ie.
Cooking tools:
- Cake ring
- Kitchen scale
- Oven
- Stove
- Roasting pan
- Saucepan
- Saute pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Fish spatula
- Serving bowl
Ingredients
- 225 grams of cod fillet
- 50 grams of salted butter
- 1 small onion, diced
- 100 millilitres of vegetable stock
- 10 millilitres of whipping cream
- 1 cinnamon stick
- 1 star anise
- 100 grams of sugar
- 100 millilitres of water
- 10 dried apricots
- ½ red chilli, small
- 2 spring onions, finely sliced
- 125 grams of buffalo mozzarella ball
- 1 beetroot, cooked and diced
- 1 wedge of lemon
- 10 grams of brown sugar
- 100 grams of Arborio rice
- 1 clove of garlic, crushed
- 1/2 teaspoon of balsamic vinegar
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