Cod loin 0.333 kg
Extra virgin olive oil 0.067 l
For biscayne sauce
For the tulip:
- Using a ring, cut the wontom sheet and place it into a turned silicone mould.
- Brush with some oil and bake it to 180 ºC for 6 minutes.
- Remove from the mould and let it rest.
For the cod:
- Slice the garlic and fry it in virgin olive oil until golden brown.
- Drain the garlic slices on kitchen paper and set aside. Let the oil cool off.
- Desalinate the cod and cut it into portions.
- Slow-cook the cod fillets in the garlic oil on a very low heat as though cooking a confit preparation. Continue until the cod skin slightly softens.
- Drain the cod and place in the biscayne sauce. Let it cook for a couple of minutes. Set aside.
- Place some biscay sauce at the bottom of the tulip or spoon.
- Place the cod fillet on top and drizzle some biscayne sauce over it.
- Decorate with a fried garlic slice and a fried parsley leaf.
Nutritional information (1 portion)
Fiber 0.36 g
Saturates 2.04 g
Monounsaturated fatty acids 9.53 g
Polyunsaturated fatty acids 1.65 g
Cholesterol 33.33 mg
Calcium 28.73 mg
Iron 0.49 mg
Zinc 0.3 mg
Vitamin A 15.29 ug
Vitamin C 4.34 g
Folic acid 15.21 ug
Salt (Sodium) 83.57 mg
Sugars 0.62 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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