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Ingredients

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Salsa Verde

  • Tomatoes, green, 6 each 600 g
  • Poblano peppers, large, 2 each 200 g
  • Jalapenos, medium, 2 each 40 g
  • Garlic cloves, 3 each 15 g
  • Onions, white, ¼ 50 g
  • Cilantro, ½ bunch 25 g
  • Spinach, fresh, 1 handful 30 g
  • Lime, juiced, 2 60 ml
  • Honey 60 ml
  • Olive oil 60 ml
  • 165 Points
    Added to cart: Robertsons Veggie Seasoning - 1 Kg
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)

Steamed Lightly Salted White Fish (Atlantic Cod)

Home-Made Fries

Gremolata Aioli

Gremolata

  • Parsley, freshly chopped 50 g
  • Thyme, freshly chopped 25 g
  • Rosemary, freshly chopped 25 g
  • Chervil, freshly chopped 25 g
  • Shallots, freshly chopped 50 g
  • Garlic, freshly chopped, 1 clove 5 g
  • Lemon, peel, 4 big, freshly chopped 40 g

Bright, bold, and balanced. Lightly brined cod gets the steam treatment, served with a roasted salsa verde of green tomatoes and poblano. Add crispy fries and gremolata-laced aioli – it’s clean comfort with a cross-cultural crunch.

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Preparation

  1. Salsa Verde

    1. Boil the tomatoes and white onion in a pot with water. 
    2. Char the poblano and jalapeno peppers on an open flame. Set aside in a bag or covered bowl to steam, allowing the charred skins to be removed. 
    3. Blend the peeled peppers with tomatoes, onion, raw garlic, coriander, spinach, and lime juice until somewhat chunky. 
    4. Add honey or syrup, and Robertsons Veggie Seasoning. Blend until smooth. Use spinach to enhance the vibrant green colour.
  2. Steamed Lightly Salted White Fish (Atlantic Cod)

    1. Mix cold water, fine salt, fresh bay leaves, black peppercorns, lemon peel, and lemon juice until the salt is dissolved. 
    2. Marinate big pieces of cod fillet in the salt mixture and keep cool for at least 24 hours. 
    3. Drain and steam the fish in the oven until tender and juicy. Serve with garnish.
  3. Home-Made Fries

    1. Cut the potatoes into 6x1 cm strips and soak in cold water for an hour. 
    2. Rinse and let the potatoes rest again in clean water for another hour. 
    3. Dry the potatoes and fry in oil (140 °C) until tender. 
    4. Cool the potatoes, then increase the oil temperature to 190 °C and deep-fry until golden and crispy. Sprinkle with Robertsons Chip & Potato Seasoning. 
    5. Garnish the fries with gremolata before serving.
  4. Gremolata Aioli

    1. Mix Hellmann's Original Mayonnaise, fresh garlic, mustard, lemon juice, salt, and black peppercorns. Let the aioli rest for an hour before serving. 
    2. Serve the aioli topped with fresh gremolata.
  5. Gremolata

    1. Mix fresh parsley, thyme, rosemary, chervil, onion, garlic, and lemon peel. 
    2. Serve the gremolata on top of the aioli when serving the fish.
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