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Blue Eye Cod with Carrot Puree & sauce Vierge

blue eye cod with carrot puree & sauce vierge | Golden Door Australia

Wow family & friends with this scrumptious (& easy) dish

BLUE EYE COD WITH CARROT PUREE & SAUCE VIERGE

4 x 150 gram fillets of steamed Blue Eye Cod

3 x medium potatoes cut into quarters, seasoned & baked

12 x spears of asparagus, lightly steamed

Carrot puree (see recipe below)

Sauce Vierge (watch video or see recipe below)

Chef’s tip: Use chicken instead of fish as a non-seafood option

SAUCE VIERGE

Ingredients:

5 Roma tomatoes, diced (flesh only-no seeds)

¼ cup finely diced eschalots

1 lemon zested & juiced

¼ cup fine herbs (parsley, dill, chives, mint etc.)

10 green olives (seed removed, flesh diced)

5 tomatoes (roasted & blended)

Salt & pepper to taste

Method

  1. Dice tomatoes, eschalot & mix together in bowl
  2. Mix in lemon zest and juice
  3. Add the fresh chopped herb mix and diced olives
  4. Stir through the blended roast tomatoes
  5. Season to taste with salt & pepper & lemon juice if needed

CARROT PUREE

Ingredients:

500gms of peeled, roughly chopped carrot

5 diced eschalots

6 cloves of roasted garlic

Salt & pepper to taste

Method:

  1. Boil all ingredients in a pot, just covered with vegetable stock until soft
  2. Remove from stove, place in a blender & blend until smooth
  3. Season lightly & store in an airtight container in fridge for up to 3 days

Do you want more healthy recipes like this? Check out the Golden Door at home cookbook, purchase online now.

Share your Golden Door at home creation on Instagram and tag us @goldendooraustralia and #goldendoorau

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