Behind the Recipes
Cast Iron Seared Cod Caramelized Cauliflower, Golden Raisins, Sliced Almonds In Lemon–Caper Brown Butter with Fresh Thyme and Sautéed Spinach by Chef Thomas Turck
INGREDIENTS:
2 cup cauliflower florets
1/4 cup golden raisins
1 tbsp. capers
1 small handful sliced almonds
1 tbsp. fresh thyme
butter
juice of 1 lemon
salt and pepper to taste
2 generous handfuls baby spinach
PREPARATION:
1. Over high heat, sautè cauliflower in olive oil and salt and pepper until golden brown. Add raisins and capers. Add 1 large spoonful of butter and juice of 1 lemon. Toss to mix ingredients.
2. Shut off heat and add almonds and fresh thyme. Season again if needed.
3. Heat olive oil in cast iron pan over high heat until smoking hot. Add cod and do not touch until edges are golden brown and lifting from pan.
4. In another sautè pan cook baby spinach with olive oil and salt until wilted.
5. Place spinach in center of plate. Spoon cauliflower mixture around the spinach. Place cod over the spinach.
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