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Ingredients
- 1 x Fillet cod Spinach Aubergine Beef tomato Basil Tapenade Extra virgin olive oil Shallot Garlic Tomato puree Fish stock Basil Thyme Chilli Potatoes Clarified butter Seasoning
Directions
- To make the Anna, slice the potato on a mandolin, season, and layer the potato in a frying pan adding some butter. Cook on top of the stove, then finish in the oven.
- Skin the beef tomato, taking out the seeds, and dice proportionately. Slice the aubergine and score one side. Marinate in a herb and oil mix.
- For the Provencale, cook the shallot, garlic and chilli in some extra virgin olive oil.
- Add in the tomato puree and cook out.
- Add in herbs and stock then cook out further. Put the mix into a blender and pass through a fine strainer.
- Deep-fry the basil and place on absorbent paper.
- Place the cooked spinach through a cutter. Confit the aubergine and place on top. Add in the tapenade and Provencale in alternate spots around the plate.
- Add in the Anna and cod, and garnish with the fried basil.
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