Warm asparagus pudding with smoked cod, dried grapes vinaigrette and gazpacho

75 min
Type of dish: Fish
Temperature: Warm
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of molluscs
Traces of molluscs
Ingredients for 5 portions
Ingredients for portions/units
Asparagus 7/9, can 0.39 kg
Peeled frozen prawns 0.15 kg
Onion 0.1 kg
Carrots 0.1 kg
Leek 1.0 ud
Eggs 4.0 ud
Cream 0.2 l
Table salt 3.0 g
Ground white pepper 0.5 g
Butter 0.02 kg
Breadcrumbs 0.02 kg
Macetilla sherry vinegar 0.02 l
Ginger 10.0 g
Thyme 1.0 g
Salmon 0.225 kg
Anchovies 0.15 kg
Cod 0.225 kg
Bonito 0.225 kg
Coarse salt 1.2 kg
Elaboration

For the pie:

  • Cut the onion, the carrot, the leek and the piquillo pepper into brunoise.
  • Simmer the vegetables in this order, onion, carrot, leek and lastly the piquillo pepper, set aside.
  • Peel and sautée the prawns with chopped garlic, add salt and pepper off the heat.
  • In the mixer blend half of the prawns, the simmered vegetables, the cream and the eggs.
  • Thinly slice the asparagus lengthwise.
  • Butter and sprinkle with breadcrumbs a 0.5 l mould.
  • Place the asparagus and the shrimps that we have set aside in the bottom of the mould, cover with the previous mixture and cover the mold with aluminum foil.
  • Bake in the oven with steam at 100 ºC, for about 30 minutes or in bain-marie.
  • Check with a skewer if it is done. Once cooked blast chill for 10 minutes and remove from the mould whilst warm.

For the smoked cod:   

  • Heat the oil to 40 ºC with two sticks of thyme to flavor it. Let it cool.

For the raisin and ginger vinaigrette:

  • Chop the piquillo peppers, the raisins and the peeled and grated ginger.
  • Beat the oil and the vinegar and garnish with the peppers, raisins and ginger.
  • For the bouquetiere of fresh vegetables  and the vinaigrette

For the gazpacho sauce.      

SET UP

  • Cut two pieces of pie still warm.
  • Brush the smoked cod with the thyme flavored oil and give 30 mm ring shape.
  • Place the bouquetiere and decorate the plate with the vinaigrette.
  • Separately serve the gazpacho in a sauce bowl.
Nutritional information (1 portion)
Fiber 42.25 g
Saturates 29.61 g
Monounsaturated fatty acids 51.83 g
Polyunsaturated fatty acids 39.98 g
Cholesterol 361.66 mg
Calcium 344.61 mg
Iron 105.46 mg
Zinc 3.18 mg
Vitamin A 5150.74 ug
Vitamin C 420.18 g
Folic acid 166.88 ug
Salt (Sodium) 11054.18 mg
Sugars 43.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.