«BLT» Cod steak

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Pavé de morue «BLT» | Recette | F. Ménard
Pavé de morue «BLT» | Recette | F. Ménard

Ingredients

  • 4 thick cod steak 150g
  • 8 slices of F. Ménard bacon
  • 12 baby potatoes, blanched
  • 1 package of baby spinach
  • 1 quart box of cherry tomatoes
  • 60 ml olive oil
  • 30 ml red wine vinegar
  • 60 ml ​​green onion, minced
  • 6 radishes in thin slices
  • 60 ml flat-leaf parsley 

 

Preparation

  • Coat each cod steak with two slices of bacon
  • In a nonstick pan, sear each side of the cod steak over high heat to caramelize the bacon, about 10 minutes. Reserve
  • In a stew pot, over high heat, add 30 ml of water.
  • When boiling, add the spinach, cover and cook for 2 minutes.
  • Remove from heat, drain with serving tongs to remove water and season with salt and pepper. Reserve.
  • In a bowl, combine the potatoes, herbs, tomatoes and liquids, season and reserve.
  • In a hot plate, arrange the spinach and place the cod steak on top.
  • Serve with potato salad and tomatoes, serve immediately!
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