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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
¼ teaspoon turmeric
1 hot pepper
3½ ounces coconut powder (available in Asian markets)
2 cups whole milk
1 cup heavy cream
1¼ ounces raw foie gras, cut into small ¼ -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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