Ingredients
Prepare the White Wine Demi Glace
-
White wine, dry 240 ml
-
Kosher salt and freshly ground black pepper, to taste
-
Lemon zest 15 ml
Saute the Vegetables
-
Shallots, minced 1 each
-
Garlic, minced 2 cloves
-
Olive oil, as needed
-
Purple kale, cleaned and chopped 1.1 kg
-
Butter beans, cooked 680 g
-
Red jasmine rice, cooked 465 g
-
White wine demi glace, prepared
Pan Sear the Cod
-
Cod fillets, 10 each, 180 g portions 1.7 kg
-
Olive oil, as needed
-
Kosher salt and freshly ground black pepper, to taste
-
White wine demi glace, prepared
To Serve
-
Roasted red pepper tapenade, prepared 125 ml
Preparation
-
Prepare the White Wine Demi Glace
- Reduce the white wine by half. Add the prepared Knorr® Brown Sauces and Gravies Demi Glace. Add the lemon zest. Season to taste and keep warm.
-
Saute the Vegetables
- Sauté the shallot and garlic in olive oil. Add the kale and continue to cook until the kale is wilted and beginning to brown. Add the beans and rice and continue to cook until warmed through.
- Add a small amount of the prepared demi glace to just barely coat the mixture.
-
Pan Sear the Cod
- Season the cod with salt and pepper. Pan sear in olive oil on medium-high heat until golden brown. Turn the cod over and cook through until just opaque.
- Before removing from the pan, add a ladle of the prepared demi glace and baste the fish, if desired.
-
To Serve
- Place a portion of the kale mixture on the plate. Top with the pan seared cod. Drizzle the demi glace around the plate. Top with 15 ml of the roasted pepper tapenade.