Crispy Crispy Peppers Cod
Ingredients: cod, clams, squid, Spanish chorizo
Accessories: cauliflower, milk, crab, shrimp, fish, fennel, carrot, garlic, celery, shallots , saffron , green anisette, white wine, tomatoes
Seasonings: lime juice, salt, olive oil, chicken broth
Method:
1. Cut the cod into diamonds and score the skin, season both sides and remove the skin. Fry side down in the hot pan for two minutes until golden. Wrap in ground crispy paprika and bake in oven at 180°C for 3 minutes.
2. Cook the clams in white wine until they open, peel the squid and add olive oil to cook, then set aside.
3. Fry Spanish chorizo until golden brown and set aside.
4. Place the cod, clams, squid, and Spanish pepperoni on the plate in sequence, and finally pour the special sauce and soup on top and serve.
Cauliflower puree: Boil the cauliflower in milk until softened, transfer to grinder Blend with butter and boiled cauliflower juice until smooth, season to taste.
Special Sauce: Chopped crab, prawns and fish are lightly fried and cooked with fennel, carrots, garlic, celery, shallots, and saffron. Add pastis, white wine, tomatoes, and chicken stock and simmer for 30 minutes. Boil the soup until it thickens and remove the stock. Let the water evaporate slightly and add the lime juice, salt, a pinch of cayenne pepper and pastis.
Silver cod with bean paste
Ingredients: 1 pound of cod
Accessories: 10 grams of minced garlic, 30 grams of cornstarch, 10 grams of soybeans, 75 grams of clear chicken soup
Seasonings: 10 grams of fresh soy sauce, onion companion Soybean paste, wo Ran organic bean paste 5 grams each
Method:
1. Cut the cod into 1.5 cm thick slices, marinate with 10 grams each of Weida Delicious Extremely Fresh, June Fresh Soy Sauce , minced garlic, and 30 grams of cornstarch for one hour.
2. Heat a non-stick pan, fry the cod on both sides until fragrant, stir-fry minced garlic, 5 grams each of soybean paste and organic soybean paste until fragrant.
3, 10 grams of boiled soybeans, 75 grams of clear chicken soup, 5 grams of June fresh soy sauce, and thickened cornstarch.
4. Pour it over the fried cod.
Braised cod in Kyoto sauce
Ingredients: cod, homemade spinach juice , pumpkin puree, diced tomatoes, celery juice, carrot juice , onion, salt, sugar, southern milk, hoisin sauce.
Preparation method:
Marinate the cod with salt, celery juice, carrot juice, and green onion for 1.5 hours, drain the water; mix the seafood sauce, southern milk, and a little sugar thoroughly, spread evenly on the surface of the cod, and put it in the oven at 220 degrees Celsius ℃, lower the heat to 180℃ and bake for 15 to 20 minutes, plate, and garnish with pumpkin puree, spinach juice, and diced tomatoes.
comments: The cod fish is slightly sweet on the outside and fresh and tender on the inside. It is paired with spinach juice and pumpkin puree, which is fragrant and delicious. Spinach juice is the highlight of this dish. The fried spinach leaves not only enhance the taste, but also have a green color. After adding olive oil to prepare it, it will leave a fragrant aroma on the lips and teeth.
How to make spinach juice: wash the spinach, drain the water, fry the spinach leaves, add a little salt and olive oil to make spinach puree, and mix well with an appropriate amount of olive oil.
Low-temperature cod dipped in fragrant lees
Ingredients: 150 grams of pure cod meat
Accessories: Ge Xian rice 5 grams
Seasonings: 4 grams of salt, 6 grams of sugar, 50 grams of marinade
Methods:
1. Use bad marinade Place in a vacuum bag together with the cod meat.
2. Soak at a constant temperature of 62 degrees Celsius for about eighteen minutes.
3. Take out the fish and fry it in a pan until both sides are slightly brown.
4. Put it on a plate and thicken it with marinade.
5. Add Ge Xianmi for decoration.
Chef’s comments: Zao is an indispensable seasoning in Shandong cuisine. The art of making marinated marinade is a tradition within tradition. We use low-temperature technology to further penetrate the fragrance of the ingredients into the ingredients themselves, making the dishes more flavorful and adding Ge Xian Mi enables the mixing and matching of raw materials to further improve nutritional needs.
Cod soaked in cucumber and scallion oil
Ingredients: Toon sprouts 100g, cucumber slices 100g, enoki mushrooms 150g, 300g net cod meat.
Seasoning: 2 grams of salt, 2 grams of MSG, 2 grams of cooking wine, 8 grams of minced garlic, 15 grams of starch, 5 grams of chopped wild pepper, 1 egg white, 50 grams of homemade sauce, and 50 grams of salad oil.
Sauce: Stir 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 2 grams of chicken essence, 5 grams of cooking wine, 5 grams of ginger juice, 15 grams of light soy sauce, and 15 grams of balsamic vinegar.
production:
1. Boil the Chinese toon sprouts and chop them into pieces. Cut the fish into thin slices and mix with salt, monosodium glutamate, cooking wine, egg white, and starch. Stir and sizing.
. Boil the enoki mushrooms and put them on a plate. When the fish fillets are cooked, place them on the enoki mushrooms and pour homemade For the sauce, sprinkle with minced garlic, chopped wild mountain pepper, chopped Chinese toon, and pour 60% hot salad oil;
3, cucumber slices must be boiled, and chilled with ice water to preserve the color.
Spicy cod fish with barley kernels
Ingredients: 65 grams of cod fish, 60 grams of barley kernels, 50 grams of shallots, 320 grams of green pepper, 30 grams of chopped onions, 1 lemon, Chinese toon seedlings, , and beetroot shreds, 5 grams each , 10 grams of chili pepper, 5 grams of minced garlic, 40 grams of Thai chicken juice, 20 grams of butter, 5 grams of sea salt, and 20 grams of olive oil.
Preparation method
De-seed the green peppercorns, cut the shallots into sections, add 3 grams of olive oil and sea salt and beat together, filter into pepper juice and set aside;
Heat butter in a pot, add minced garlic and stir-fry until fragrant, add chopped onions and stir-fry until fragrant. Add Thai chicken juice and chili peppers for seasoning, put it into a blender and beat it into chili juice for later use;
Cut the cod into squares, marinate it with lemon juice and 1 gram of sea salt for 2 hours, put it in a pan and heat it with high oil Fry until golden brown on both sides, bake in the oven at 170°C for 10 minutes, take out and set aside;
Blanch the barley kernels, drain the water, add 1 gram of sea salt and butter, mix well, place in the middle of the plate, and top with the grilled cod. , pour pepper juice and chili juice, and garnish with toon sprouts and beetroot shreds.
comments The cod is crispy and tender, wheat kernels have a tough texture, and the peppercorn juice and chili sauce make this dish more flavorful.
Lemon-scented deep-sea cod
Highlights: In order to increase the aroma of grilled cod, we start from three aspects: first, soak the cod in homemade sauce to make it taste better; second, use vegetables as the base when grilling , enhance the fragrance of cod; third, brush with sauce prepared with honey and maltose when grilling to add a slight sweetness.
Preliminary processing:
Take 750 grams of cod, wash it, cut it into four evenly sized pieces, soak it in homemade sauce and marinate for 10 minutes.
Cooking process:
Put 500 grams of shallots, 150 grams of onions, and 33 fresh rosemary 3 stems into a baking pan, place the cod pieces evenly on the vegetable material, and put it into the oven (surface heat: 260°C, Bottom heat: 200℃) and bake for 20 minutes, brush with honey maltose (honey and maltose are mixed at a ratio of 1:1), bake for another 5 minutes, take out and put on a plate, use 20 grams each of watermelon balls, cut into two small limes, and perilla 1 leaf, 10 grams of mango salad dressing, 2 grams of black olives for garnishing.
Secret Sauce: Mix 50 grams each of light soy sauce, chicken powder, MSG, and hoisin sauce, and 100 grams each of white sugar, swastika soy sauce, roasted sauce, and red bean curd.
Spicy cod
Ingredients: 400g cod
Seasoning:
A. 50g sesame paste, spicy oil 50g, 10g light soy sauce, 5g aged vinegar, 30g spicy sauce, pepper powder 5 grams, peanut butter 30 grams
B. 3100g bean sprouts (minced), 200g minced meat, 5g cooking wine, 2g pepper
C. 5g gold and silver minced garlic, 2g pepper, 1g salt, 3g cooking wine
Preparation method:
1. Cod fish modification Cut into pieces, drain the water and mix in seasoning C to marinate.
2. Mix seasoning A well to make dandan sauce and set aside.
3. Stir-fry seasoning B into minced bean sprouts and minced meat and set aside.
4. Fry the marinated cod, put it on a plate, and top it with the prepared dandan sauce and bean sprouts and minced meat sauce.
Features: Is Sichuan cuisine always criticized for its heavy taste? This time I have a light cod, paired with the strong Dandan sauce, which is definitely the right balance of light and dark. Cod is a seafood that goes well with Chinese sauces, especially the various salty, spicy and sweet sauces that are rich in Sichuan cuisine. In addition to Dandan flavor, chopped pepper, black bean pepper, and strange flavor are also available.
Fruity Twist Fish
Ingredients: 450 grams of cod.
Seasoning: 200g fresh orange juice, 35g sugar, 35g fruit juice vinegar, 150g cornstarch, 5g refined salt, 1 egg white.
Production:
1. Cut the silver cod into thin strips (slightly thicker than chopsticks), add salt, egg white, and cornstarch to make it sizing, then pat a layer of dry cornstarch, and then divide the silver cod into groups of two. Braid into small twists and set aside.
2. Heat the oil in the pot until it is 50% hot, add the mahua fish and fry until golden and crispy, then remove and put on a plate.
3. Add fresh orange juice, sugar, fruit juice vinegar to the sweet and sour juice in a separate pot, thicken the gravy and pour it on the mahua fish, garnish with red cherries and mint leaves .
Mediterranean flavor cod
Ingredients: 800g cod
Accessories: capers 80g, black olives 80g, thyme 10g, homemade tomato gel flakes
Seasoning: homemade tomato sauce, 50g olive oil, salt and pepper Appropriate amount of powder
Method:
1. Cut the cod into pieces, sprinkle with olive oil and bake in a preheated oven at 80 degrees Celsius for 1 hour.
2. Put the tomato sauce ingredients into the pot and stir-fry until fragrant, then pour into a blender and mix well, sift and set aside.
3. Pour the ingredients for tomato jelly slices into the pot, bring to a boil over low heat, pour it onto a plate and let it cool until it solidifies.
4. Place the grilled cod pieces on a plate, and then pour tomato sauce on them.
5. Cover the cod with the solidified tomato jelly slices.
6. Finally, garnish with capers, black olives and thyme.
Ingredients for homemade tomato sauce: 100g canned cod, cherry tomatoes 300g, 100g olive oil, 10g minced garlic
Ingredients for homemade tomato jelly slices: 250g tomato water, 1.6g agar, appropriate amount of salt
Grilled Silver Cod with mustard cream sauce
Ingredients: 180g cod, 30g rapeseed, 30g cabbage
Seasonings: 5g salt, 5g pepper, 20g salad oil, 20g butter, 20g purified water, 5g green mustard grams, 15 grams of white wine
Method:
1. Season the cod with salt, pepper and salad oil, and grill for 5 minutes.
2. Boil white wine and purified water, pour in cream and slowly cook until thickened, add green mustard.
3. Blanch the rapeseed and cabbage and place on a plate, pour in the cooked sauce and finally put the cod on top.
Taste: The cod is tender and juicy, with natural toughness, and the sauce is thick but not greasy.
Cooking experience: The meat of cod is greasy, so the side dishes should be light.
Lemon Almond Cod Steak Fruit Salad
Ingredients: 200 grams of deep-sea cod, 100 grams of American almond slices, 50 grams of fruit.
Accessories: 1g cooking wine, 2g salt, 0.5g pepper, 1g seasoning, 3g cornstarch, 1 egg yolk.
Method:
1. Remove the lint from the cod, cut it into thick slices, add onions, ginger, cooking wine, salt, pepper, seasoning powder, cornstarch, and eggs, and marinate together.
2. Wrap the marinated cod with almond slices, pour oil into the pot, the oil temperature is 60 degrees, fry the cod until golden brown, take it out of the pan and put it on a plate, pour lime juice on it, and serve with fruit salad. , that’s it.
Lime juice: 1 bottle of purified water, 1000 grams, 250 grams of rock sugar, 0.5 grams of salt, 500 grams of white vinegar, one lemon slice, 100 grams of yellow gardenia water.
