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One&Only The Palm

One&Only Royal Mirage - Flaked Cod

Flaked cod “true” Viroflay style

Flaked Cod - One&Only The Palm

4 Servings

Method

  1. Cod - fillet the cod, remove the skin, then form 4 portions, 100 g each. Set aside in the refrigerator.
  2. Spinach puree - remove the tails from the spinach, wash, then blanch. Cool immediately then set the cooking water aside. Put in a Thermomix to make a puree. Set aside in the refrigerator.
  3. Cooking the button mushrooms - cut the stems from the mushrooms. Add the salted butter inside the mushroom top. Cook in the oven at 170°C for 15 min. Set the cooking juice aside.
  4. Finish and assembly - melt the scamorza cut into cubes in the white stock to obtain a smooth consistency. Keep warm. Mix the green tomato extraction with the celery extraction and the spinach puree. Season. Steam cook the cod for 5 min. Flake delicately. Place the spinach soup in the bottom of a plate. Add the flaked cod, then the spinach shoots on top. Pour a thread of melted scarmoza on top of the spinach shoots.

Ingredients

Cod
650 g cod

Spinach puree
600 g spinach
Salt

Button mushroom cooking
2 button mushrooms
30 g salted butter

Finish and assembly
100 g scamorza cheese
400 g green tomato extraction
200 g celeriac extraction
40 g spinach shoots
White stock
Salt, freshly ground pepper

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