Description
This recipe is great for Breakfast on the weekend. It is quite easy to prepare. I took it from "Banal Kitchen Pavlova" from the wonderful chef Vladimir Pavlov. This recipe combines the taste of pancakes, delicate mousse of cod and sweet-sour cranberry sauce. I cook the cod method su View (Sous Vide), but you can just boil it. Of course, in su, it turns out amazingly tender and juicy, so I prefer the su View.
Ingredients
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Damn
2 piece
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Cod
250 g
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Cranberries
150 g
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Sugar
2 Tbsp
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Salt
0.5 tsp
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Dill
4 sprig
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Parsley
4 sprig
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Black pepper
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Butter
20 g
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Olive oil
2 Tbsp
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Lemon juice
1 Tbsp
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Thyme
1 tsp
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Cream
2 Tbsp
Cooking
Cod fillets salt, pepper and put in ziplock bag. Add olive oil and lemon juice.
Immersed in the water and give the water to squeeze the air from the bag, hold the neck of the package over the water. Closing the package. Include su View at 56 degrees Celsius and cook the cod for 30 minutes. If no su is a Kind of Circulator - you can just boil the cod with a slice of lemon.
Meanwhile, make the sauce. Put cranberries in a saucepan and put on medium heat. Add the sugar, a little salt and allow to warm, stirring frequently. When the cranberries start to let the juice and sugar caramelized (about 15 minutes), add the thyme and butter. Cook for another 3 to 5 minutes.
Spread the prepared sauce in a bowl
Remove the fish from su Vida
Spread on a plate and allow to cool
Take parsley and dill
Finely chop
Place the fish and greens to the blender. Add the cream.
Thoroughly puree them in a blender
Heated pancakes (which were baked in advance)
Spread the fish mousse over the pancakes, leaving nenamazanny edge on one side - so that the filling doesn't pop out when he's about to fall
Roll up pancakes from the edge opposite nenamazanny
Cut the rolled pancakes in half diagonally
Spread on a plate and pour the cranberry sauce
Serve, garnished with a sprig of dill
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