Free shipping on orders over $80. Promotional codes do not apply to the Discovery Box and Subscriptions.

Next delivery date:
August 17, 2021

Cod, parsnip puree, asparagus and celery salad, almond, and radish

Ingredients (4 servings)

  • 1 bag of Épurée parsnip purée
  • 4 cod steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • ½ of lemon juice
  • 1 lb of asparagus or vegetables of your choice
  • Salt and pepper

Trim

  • 3 tbsp. coarsely chopped almonds or walnuts of your choice
  • 1 cup celery leaves (with celery, cut finely) or arugula
  • 4 radishes, julienned
  • Salt and pepper

Preparation

  1. Turn oven on to 375°F.
  2. In a large non-stick skillet over medium-high heat, brown cod in olive oil, wait 1 minute, and add butter. Brown well and keep warm on a plate.
  3. Chop the almonds, celery, and radishes. Add a drizzle of olive oil and season.  
  4. Break the woody base of your asparagus. Peel them lightly.
  5. In a large skillet over medium/high heat, melt the butter with the olive oil.
  6. Season with salt and pepper. Fry for about 10 minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglaze with lemon juice.
  7. Heat the Épurée parsnip puree and the cod.
  8. Assemble the plate and bon appétit!
Share on facebook
Share on twitter
Share on pinterest

Do you like the recipe? Share it with your family and friends 🙂

Leave a Reply

Similar recipes

Salmon filet, cauliflower puree, poached egg, and hash browns with tarragon

Salmon filet, cauliflower puree, poached egg, and hash browns with tarragon Ingredients 4 salmon fillet (about 150 g per serving)...

Pulled pork and potato Parmentier with cheese curds

Pulled pork and potato Parmentier with cheese curds Ingredients (4 portions) Pulled pork 1 pork buttock of about 2kg 2...

Pork cutlet (chicken or veal), parsnip puree, asparagus with lemon, almond, and maple syrup

Pork cutlet (chicken or veal), parsnip puree, asparagus with lemon, almond, and maple syrup Ingredients (4 servings) 1 bag of...
Add to cart