Cod pil-pil style with cauliflower and swiss chard
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
1.0 kg
Aceite de oliva intenso
0.5 l
Ajo
1.0 ud
Guindilla seca
2.0 g
Tempura
0.2 kg
Piñón
0.05 kg
Corinto raisins
0.1 g
Nata
0.1 l
Elaboration
For the cod:
- Make the cod pil-pil style.
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.
SET UP
- 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)
Energy
1383.35
kcal
Carbohydrates
40.2
g
Proteins
45.47
g
Lipids
115.34
g
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.
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