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Autumnal Cod with Black Garlic and Sunchoke Puree
Autumnal Cod with Black Garlic and Sunchoke Puree

Autumnal Cod with Black Garlic and Sunchoke Puree
A sophisticated dish featuring cod with a rich black garlic sauce and creamy sunchoke puree.
Autumnal Cod with Black Garlic and Sunchoke Puree

To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 3
    clove
     black garlic
  • 150
    g
     sunchoke
  • 20
    g
     butter
  • 10
    ml
     lemon juice
  • 15
    ml
     olive oil
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Cod with Black Garlic and Sunchoke Puree
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and chop the sunchokes, then boil until tender, about 20 minutes.
  3. Drain the sunchokes and blend with butter until smooth, season with salt.
  4. Heat olive oil in a pan over medium heat, add cod fillet and sear for about 3 minutes on each side.
  5. Transfer the cod to the oven and bake for an additional 10 minutes.
  6. In the same pan, add black garlic and thyme, sauté briefly, then add lemon juice.
  7. Plate the sunchoke puree, place the cod on top, and drizzle with black garlic sauce.
Nutrition Per Serving 415 g Per 100g
Energy 588 kcal 142 kcal
Protein 44.6 g 10.7 g
Fibre 4.6 g 1.1 g
Salt 0.5 g 0.1 g
Sugar 16.6 g 4.0 g
Carbohydrates 35 g 8.4 g
Fat 33.2 g 8.0 g
  • 200
    g
     cod fillet
  • 3
    clove
     black garlic
  • 150
    g
     sunchoke
  • 20
    g
     butter
  • 10
    ml
     lemon juice
  • 15
    ml
     olive oil
  • 5
    g
     thyme
1
Servings
0

Preheat the oven to 180°C.

Peel and chop the sunchokes, then boil until tender, about 20 minutes.

Drain the sunchokes and blend with butter until smooth, season with salt.

Heat olive oil in a pan over medium heat, add cod fillet and sear for about 3 minutes on each side.

Transfer the cod to the oven and bake for an additional 10 minutes.

In the same pan, add black garlic and thyme, sauté briefly, then add lemon juice.

Plate the sunchoke puree, place the cod on top, and drizzle with black garlic sauce.

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