Label
All
0
Clear all filters

Cod with Black Miso Sauce/Sauteed Lettuce & Shallot Puree

Rate this recipe

banner
Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About

Ingredients

For the Purée

  • 900 g shallots, ends trimmed
  • 120 ml olive oil
  • 1

Method

To make the purée

Preheat the oven to 180°C/350°F/gas mark 4. Lay 2 large sheets of foil on top of each other on a work surface. Place the shallots in the centre of the foil, pour over the olive oil, add the thyme and season with salt and freshly g

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title