Page 490 - YC Cooking School

6 cups (1.5L) saffron fish stock
Juice of 1 lemon

Salt and freshly ground black pepper

For the sauce vierge

50g finely diced red onion
2 Tbsp (30ml) red wine vinegar
1 tsp (5ml) sugar
200g cherry tomatoes
10g basil

1 Tbsp (15ml) chives
½ cup (125ml) extra virgin olive oil
Salt and freshly ground black pepper

For the kabeljou

6 x 180g kabeljou (Kob) fillets, skin and pin bones removed
Salt and freshly ground black pepper
Flour for dusting

Olive oil, for frying

For serving

200g cooked fine green beans

Tools

Fillet knife
Chef’s knife
Chopping board
Medium-size pot
Ladle
Heavy-based frying pan

Kitchen spoons
Spatula

What to do:

For the saffron fish stock

1. Place the stock ingredients (except the saffron) into a medium-size pot and bring to
the boil.

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