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

90 min
Type of dish: Main course
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.25 kg
Bread 175.0 g
Garlic, bulb 2.5 ud
Serrano ham 0.125 kg
Peas 0.5 kg
Onion 0.1 kg
Potatoes 0.1 kg
Mint 0.05 g
Olive oil 0.05 l
Table salt 2.5 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
Elaboration

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

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

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. 

 

Nutritional information (1 portion)
Fiber 11.7 g
Saturates 3.2 g
Monounsaturated fatty acids 9.79 g
Polyunsaturated fatty acids 2.56 g
Cholesterol 142.55 mg
Calcium 238.45 mg
Iron 6.15 mg
Zinc 4.44 mg
Vitamin A 729.63 ug
Vitamin C 143.44 g
Folic acid 201.41 ug
Salt (Sodium) 955.16 mg
Sugars 14.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.