Cod, shepherd's breadcrumbs and mushy pea-mint sauce

• Preparing fish.

Desalt and ration the cod. If glazed cod is used, defrost and ration.

For the elaboration of this dish, the following recipies are needed:

• Vegetable stock.
• Basic red and green peppers stew.

For the pea sauce:

• Simmer the onion cut into julienne, once done, fry the potato and cover with the vegetable stock.
• Steam the peas and blast chill.
• Once the potato is boiled add the peas and the fresh mint. Blend everything together and put through the conical strainer.
• Add salt and pepper.

For the shepherd's breadcrumbs:

• Use old bread cut into thin slices.
• Slightly moisten the bread.
• Chop the garlic into brunoise and sautée in soft olive oil.
• When the garlic rises to the surface add the diced ham.
• Sauté everything together and add the breadcrumbs, stirring constantly until they are dry and crispy.
• Add a little paprika.

For the cod:

• Add garlic and chilli pepper to the olive oil for flavour. 
• Preserve the cod in the spiced oil.
• Make a pil-pil with the cod juices and the oil.

SET UP AND SERVING

• Place the hot crumbs in the centre of the plate and the peppers stew over them. Add the cod covered with pil-pil to the peppers.
• Add the pea and mint sauce to the dish.