INGREDIENTS
4 cod fillets
400 gr cauliflower florets
Lemon Zest out of 2 fruits
1 lt chicken broth
100 ml herb-infused olive oil
Greens & Herbs
spinach
mini beetroot
fresh basil
parsley
dill
Coarse salt & pepper
PREPARATION
Boil the cauliflower in the chicken broth and mash with as much broth needed to make a smooth purée.
Sauté the fish, skin side down and finish off in the oven for 10-15min (depending on the thickness of the fish) at 1800C.
TO ...
