Cod Cutlets with Smoked Salmon and Vegetable Strips
Cod fillet stuffed with strips of smoked salmon, served with squash, bell peppers, fava beans, and julienned mushrooms.
Ingredients
Boneless cod cutlets
4 x 180g
Smoked salmon (cut into 3mm square, 3cm long strips)
16
Zucchini (peeled, cut into 1mm strips)
1
Bell peppers (peeled, seeded, cut into 1mm wide, 3cm long strips)
2 colors
Fava beans (shelled, blanched, peeled and sprout removed)
to taste
Mushrooms (cut into strips)
to taste
Instructions
1
Prepare Cod Cutlets
Cut the belly meat from the cod, remove the fish bones. Prepare 4 cutlets each weighing 180g.
2
Cut Smoked Salmon
Cut the smoked salmon into 3mm square, 3cm long strips, and store in the refrigerator.
3
Insert Smoked Salmon
Use a skewering needle to vertically insert 16 smoked salmon strips into each cod cutlet. Trim off the exposed parts and shape the cutlets neatly.
4
Prepare Vegetable Strips
Cut zucchini peel into 3cm wide strips, then slice into 1mm strips. Peel, remove stems and seeds from both colors of bell peppers, cut into 1mm wide, 3cm long strips. Cut mushrooms into strips of the same size as the zucchini strips.
5
Blanch Vegetable Strips
Blanch bell pepper strips for 20 seconds, then transfer to ice water to cool. Blanch zucchini strips for 10 seconds, transfer to ice water to cool and drain. Blanch fava beans, then transfer to ice water, peel and remove the sprouts.
6
Plate the Dish
Arrange the vegetable strips on top of the cod cutlets to complete the final presentation.
