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🍽️ Baked Cod with Lobster, Creamy Cauliflower Puree, and Crispy Radishes

604 kcal · 30 min · 4 servings

Baked Cod with Lobster, Creamy Cauliflower Puree, and Crispy Radishes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cod in the refrigerator overnight to thaw slowly.
  2. 2. Wash the cauliflower thoroughly and break it down into small florets.
  3. 3. Remove the tough leaves and peel the hard stem of the cauliflower.
  4. 4. Dice the peeled stem into small, even cubes.
  5. 5. Wash the radishes and remove the green leaves and root ends.
  6. 6. Slice the radishes into paper-thin rounds.
  7. 7. Preheat your oven to 170 degrees Celsius with fan setting.
  8. 8. Rinse the thawed cod under cold water.
  9. 9. Pat the fish completely dry with a kitchen towel.
  10. 10. Season the cod generously with salt and pepper on all sides.
  11. 11. Lightly grease a small baking dish with two tablespoons of olive oil.
  12. 12. Place the seasoned cod into the prepared baking dish.
  13. 13. Drizzle the fish with an additional two tablespoons of olive oil.
  14. 14. Prepare the lobster tails in the foil tray according to the package instructions.
  15. 15. Place the baking dish with the fish and the foil tray with the lobster on the middle rack.
  16. 16. Bake both components in the preheated oven for about 15 minutes.
  17. 17. Bring 150 milliliters of water to a boil in a pot and add one teaspoon of salt.
  18. 18. Add the cauliflower florets and the diced stem pieces to the boiling water.
  19. 19. Steam the cauliflower over medium heat for about 12 minutes with the lid on until tender.
  20. 20. Drain the cooking liquid, but save it for later use.
  21. 21. Puree the cooked cauliflower finely and smoothly using a hand blender.
  22. 22. Stir in 20 grams of butter and one tablespoon of crème fraîche into the puree.
  23. 23. Add some of the reserved cooking liquid as needed to reach your desired consistency.
  24. 24. Finally, season the puree with salt and grated nutmeg to taste.
  25. 25. Keep the cauliflower puree warm until everything is ready to serve.
  26. 26. Heat one tablespoon of olive oil in a non-stick pan.
  27. 27. Fry the radish slices together with one tablespoon of sugar for 2 to 3 minutes.
  28. 28. Deglaze the radishes with two tablespoons of light balsamic vinegar.
  29. 29. Season the radishes with salt and pepper to taste.
  30. 30. Set the radishes aside until you are ready to serve.
  31. 31. Wash the salad greens thoroughly and spin them dry.
  32. 32. Toast the pine nuts in a small, dry pan without oil until golden brown.
  33. 33. Allow the toasted pine nuts to cool completely on a plate.
  34. 34. Whisk one tablespoon of light balsamic vinegar with two tablespoons of olive oil for the dressing.
  35. 35. Season the dressing with salt and pepper to finish.
  36. 36. Remove the cod and lobster tails from the oven.
  37. 37. Cut the lobster tails in half lengthwise.
  38. 38. Pour the included butter sauce over the lobster meat.
  39. 39. Place a portion of the cauliflower puree in the center of four pre-warmed plates.
  40. 40. Place the baked cod fillet and the lobster meat on top of the puree.
  41. 41. Arrange the roasted radishes around the plate.
  42. 42. Toss the salad in the prepared dressing until evenly coated.
  43. 43. Place a small amount of the dressed salad decoratively on the plates.
  44. 44. Sprinkle the cooled pine nuts over the salad.
  45. 45. Serve the remaining salad separately in a bowl.
  46. 46. Enjoy your meal!

Nutrition per serving