The recipe Chef «Doucet XO» Dmitry Tigashova
Prepare the marinade (olive oil, white wine, lemon juice, garlic, fresh thyme, salt and pepper). Cod fillet to marinate, and then bake in the oven.
Pre-cut tomatoes beef into large cubes and fry in olive oil with mint and pine nuts, salt.
Protein whip until fluffy foam with the addition of lime zest and salt.
The root of the parsnip cook until done, then beat with milk and cream until creamy, add salt.
Before serving plate put sauteed beef tomatoes, ready to put on top of the cell black cod, lay next to beaten egg white with lime zest, pour the sauce in a gravy boat parsnip. Garnish with herbs.
Translated by site: wday.ru