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Guy Martin:

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Guy Martin:


Cod with Garam Masala-Coconut Sauce

Yield: 4 servings

Four 5-ounce cod filets, skin removed, thickly cut
3 Tablespoons garam masala
8 ounces white cabbage, thinly sliced
4 Tablespoons olive oil
teaspoon turmeric
1 hot pepper
3 ounces coconut powder (available in Asian markets)
2 cups whole milk
1 cup heavy cream
1 ounces raw foie gras, cut into small -inch cubes
1 teaspoon mustard seeds
Salt and pepper to taste

In a pan, heat 2 tablespoons of the olive oil and the cabbage and mix together. Add the turmeric, pepper and mustard seeds. Add 3 tablespoons of water and cook over low heat for 30 minutes, season with salt and pepper to taste.

To prepare the coconut sauce, in a pan, bring the milk, cream and coconut powder to a boil. Cook 10 minutes over low heat. Mix in a blender, strain and check the seasoning. Set aside and keep warm.

Season the cod with salt and pepper, and coat on one side with the garam masala. In a pan, heat the other 2 tablespoons of the olive oil, brown the cod spiced side down for 2 minutes. Remove them, put them on an oven-safe plate, spiced side up. Cook 6 minutes in an oven at 360°F.

Season the foie gras. In a pan without any fat, sauté the foie gras and put into a small strainer.

To serve, coat the plate with the coconut sauce. Put the cabbage on one side and sprinkle with the cubed foie gras. Place the cod on the cabbage.

Wine Pairing
1997 Chablis Montée de Tonnerre Durup

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