Oven Baked King Cod Fish

Hotel Equatorial Penang Executive Chef Jean Marc Veron

Oven Baked King Cod Fish

Topped with Green Apple and Walnut Served on Calvados Glaze

The ingredients:

I believe fresh is best and therefore most of my cuisine is based on seasonal products.

in Southern most Region of Toulouse, the apples of the year are available from late

October and the fresh walnuts in early December only. The Cod fish is migrating closer to the French Coastline during the winter and therefore is available fresh and in

sufficient quantity to put it in our menus.

The Dish

The shredded green apples mixed with walnut and lemon juice helps the cod fish flavor to emerge without being suffocated. While being cooked slowly the cod fish get the moisture that its needs from the apples that are releasing some of their juice. The walnut creates the little crunch that gives this dish a round flavor.

The sauce is based on a chicken glaze that has been flamed with Calvados. This brings the full body to the dish and get all ingredients playing a good game together.

I love this dish personally. It has a fresh look, very healthy feeling while being very nutritious.

The best wine to be served with would be a “Chateau Bellevue La Foret, 1996, Cote Du Frontonnais. A fresh and fruity wine from the region of Toulouse.

“Bon Appetit”