Threeway cod
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
1.0 kg
Intense olive oil
0.2 l
Garlic, bulb
1.0 ud
Dried chilli pepper
0.05 g
Onion
0.1 kg
Green pepper
0.1 kg
Chorizo pepper
12.0 ud
Biscayne sauce
0.5 l
Parsley
50.0 g
Squid ink sauce á la Carte
0.05 l
Concassé tomato
2.0 ud
Wild asparagus
0.15 kg
Sunflower oil
0.1 l
Table salt
10.0 g
Purple onion from Zalla
0.5 kg
Chorizo pepper
6.0 ud
Small golden apple
0.075 kg
Bread
12.5 g
Table salt
1.0 g
Extra virgin olive oil
0.025 l
White stock
0.5 l
Onion
0.025 kg
Green pepper
0.01 kg
Garlic, bulb
0.05 ud
Tomato
0.01 kg
No. 4 frozen squid
0.005 kg
Squid ink
0.001 kg
White wine
0.003 l
Plain flour
0.002 kg
Fumet
0.05 l
Table salt
0.05 g
Tomato
0.12 kg
Olive oil
0.005 l
Table salt
1.5 g
Sugar
0.001 kg
Elaboration
For this recipe, you will need to make the following preparations are:
For the ranero club recipe:
- Sauté the diced onion with some oil.
- Halfway through, add in the diced green pepper (ideally you should pre-fry the pepper and peel it).
- When they are almost done add the concassé of tomato.
- Let cook to obtain the pilpil sauce.
PLATING
- Cook the cod in the oven with the fan on at 150 ºC for 10 minutes.
- Put a spoonful of the biscayne sauce on the plate.
- Place the cod on top and glaze it with the ranero club sauce.
- Decorate with the garlic slices and fried chillis from the pilpil sauce.
Nutritional information (1 portion)
Energy
889.05
kcal
Carbohydrates
23.14
g
Proteins
42.42
g
Lipids
68.56
g
Fiber
7.87
g
Saturates
10.58
g
Monounsaturated fatty acids
38.21
g
Polyunsaturated fatty acids
17.61
g
Cholesterol
101.98
mg
Calcium
336.93
mg
Iron
4.55
mg
Zinc
1.58
mg
Vitamin A
505.72
ug
Vitamin C
108.49
g
Folic acid
191.19
ug
Salt (Sodium)
1234.03
mg
Sugars
15.52
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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