Mille-Feuille of eggplant and cod with verbena and shrimp
Dễ - 20 Min
- style Dish type: Các món Cá & Hải sản
- poll Difficulty: Dễ
- access_time Preparation time: 20 min
- timer Cooking time: 15 min
- place Region: Fance
- euro_symbol Cost: ₫3,178,000
Preparation
Ingredients:
10/ 4oz Cod filet
1 bunch Verbena, chopped (reserving 20 leaves unchopped)
1 cup Olive oil
3 small Eggplants, sliced thin
1 ½ lb President Butter
3 Shallots, minced
½ cup Celery, minced
1 cup White wine
1 ½ cup Fish stock
½ cup Flour
20 Shrimp, peeled
Salt and fresh pepper
Step 1:
Marinate the cod filet in 1/2 cup olive oil and 1/3 cup chopped verbena
Step 2:
Sauté the eggplant slices in olive oil until softened and browned. Remove from the heat and drain slides on paper towel.
Step 3:
Sauté the shallots and the celery in 3 tbsp. of butter over medium heat. Deglaze with the white wine and add the fish stock.
Step 4:
Stir remaining chopped verbena into the sauce. Let sauce reduce to about 2 tbsp., and then emulsify with 1 lb. of butter. Strain sauce through fine mesh and keep warm.
Step 5:
Melt 4 tbsp. butter in large sauté pan over medium heat. Cook shrimp for about 1 minute per side. When cooked through remove from heat and reserve.
Step 6:
Lightly flour the cod and season with salt and pepper. Fry with butter 2 to 3 minutes on each side.
Step 7:
Assemble in this order: eggplant slice, verbena leaf, cod, verbena leaf, eggplant. Follow the same process to create a 2nd layer and complete with an eggplant slice.
Step 8:
Finally, add the shrimp, verbena leaf and verbena sauce.
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