Baked cod tournados

Ingredients for Baked cod tournados

Instructions for Baked cod tournados

To prepare the Baked cod tournados recipe, please follow these instructions:

The cod cut into thin slices. Cut on the bias with a fillet knife (as when one knocks out smoked salmon). The discs are made available on a platter or a tray.

A slice of lubricated with pesto, to that end, a slice of which is lubricated with mustard and mustard, pesto 4 slices alternately a total of and approximately 8 "tournados". Rolled and made up for grabs in a heat-proof platter.

Garnish: Courgetten cut into julienne (thin strips), sauté in olive oil with minced shallot and parsley. Salt and pepper to taste.

Tomato cream: Tomatoes are blended into the Blender, sifted so that the seeds come from, and the juice boils down to 1/2 dl in a saucepan. Fishing also be boiled down to the Fund by half, add the cream and boil again until it is nicely razed. Add the tomatoes and season. Just before serving put the cod in the oven at 225 degrees alm. oven in 6-7 my.

Served on top of courgetten with sauce around it. The ornament is added on top.