https://www.copymethat.com/r/GIRYFMxCI/norwegian-cod-with-parsnip-puree-and-ver/
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GIRYFMxCI
2024-04-23 07:17:08
| Norwegian Cod with Parsnip Purée and Verjus Butter Sauce | Four Magazine
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Ingredients
- subheading: Parsnip purée:
- 100g/4oz butter
- 300g/10oz parsnips, finely chopped
- 180ml/7fl oz double cream
- subheading: Verjus butter:
- 100/8fl oz verjus du perigord
- 100ml/8fl oz light chicken stock
- 220g/8oz butter, chilled, cubed
- salt and freshly ground black pepper
- 2 tbsp golden sultanas, chopped and soaked in 16 tbsp verjus
- 1 cucumber, peeled, finely chopped
- 6 spring onions, finely sliced
- subheading: SKREI®:
- 4 x 110g/8oz SKREI® fillet
- 1 tbsp olive oil
- 2 slices iberico lardo
- 2 tsp fennel pollen
- 2 tbsp kibbled onions (dried onion flakes)
- 2 tbsp fresh chives, chopped finely
- 2 tbsp fresh borage leaves
Steps
Directions at four-magazine.com
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