River Cobbler with Anna Potatoes and Winter Vegetables

River Cobbler with Anna Potatoes and Winter Vegetables

4 oz Forest Mushroom Mix

3.5 oz Parisian Carrots

4.4 oz Salsifies Cut 30-50mm

4 oz IQF Peeled Chestnuts Europe

3 oz Butter Roll Garlic & Herbs

2 oz X-Fine Asparagus Spears 4”

12 oz River Cobbler Fish

3.5 oz Fresh Onions

Salt & Pepper

Demi Glace

  • 1. Sauté the fish on the potato side in a frying pan until they turn a nice golden brown.
  • 2. Add salt and pepper to the fish, flip them over and cook in the oven for approximately 10 minutes.
  • 3. During this time, cook all the vegetables in a different sauté pan until tender. Mix them together and add the melted garlic and parsley butter.
  • 4. Place the fish in the center of the hot plate. Dispose the vegetable garnish around it.
  • 5. Sauce: Veal Demi Glaze
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