Cod pil-pil style with cauliflower and swiss chard

45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.0 kg
Cauliflower 0.5 kg
Swiss chard 0.75 kg
Tempura 0.2 kg
Pine nuts 0.05 kg
Corinto raisins 0.1 g
Cream 0.1 l

For the cod:

For the cauliflower:

  • Clean and remove the florets from the cauliflower, reserving the most beautiful ones to decorate. Dip in boiling water.
  • Boil the cauliflower and blend until you have a cream. Add a little reduced liquid cream, salt and white pepper.

For the chard and the swiss chard balls:

  • Prepare the tempura.
  • Separate the stalks from the swiss chard and boil separately:
  • Boil the stalks in white stock.
  • Boil the leaves with a little lemon. Chop them and mix with the soaked pine nuts and corinto raisins.
  • Fry in tempura.


  • Reheat the cod in the mixed function oven at 150 ºC for 10 minutes.
  • Place the cod on the plate and cover with the pil-pil.  
  • Place the fried swiss chard next to the cod.
  • Decorate the plate with a tear of purée and the cod with the fried garlic slices and the chilli pepper.
Nutritional information (1 portion)
Fiber 3.08 g
Saturates 21.74 g
Monounsaturated fatty acids 75.1 g
Polyunsaturated fatty acids 15.35 g
Cholesterol 122.57 mg
Calcium 196.79 mg
Iron 6.14 mg
Zinc 1.77 mg
Vitamin A 529.42 ug
Vitamin C 85.58 g
Folic acid 355.8 ug
Salt (Sodium) 1479.51 mg
Sugars 4.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.