Cod pil-pil style with cauliflower and swiss chard

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.