Cod on a bed of pumpkin and asparagus puree
Bacalhau em cama de puré de abóbora e espargos
Bacalhau em cama de puré de abóbora e espargos
INGREDIENTS
- Brasmar Cod Loins
- Pumpkin
- Peas
- Asparagus
- cornbread
- Olives
- Cream
- Salt
- Pepper
- Oil
- Coriander
PREPARACIÓN
Defrost the cod loin.
Preheat the oven to 180º. Peel a pumpkin and place it on a baking sheet.
Season with a little salt and pepper and bake for about 30 minutes or until the pumpkin is cooked.
Once cooked, place in a measuring cup with a dash of cream and use a blender to blend everything until you obtain a puree. Finally, adjust the seasoning.
Place the peas in a pot of boiling water. Once they are cooked, drain and place them in a measuring cup with a drizzle of olive oil, salt and pepper. Blend everything with a blender. To obtain a smooth puree, pass this preparation through a mesh sieve with the help of a spatula and this way you will be able to separate the skin. Adjust the seasoning.
Bring a pot of water to the boil. Cook the asparagus for about 3 to 4 minutes. Book.
When the cod is defrosted, place it on a baking tray with the skin facing down and drizzle with a generous amount of olive oil. Bake in a preheated oven at 180º for about 12 to 15 minutes or until the cod is completely flaked.
Crush some cornbread and heat it in a sauté pan. When toasted, add some chopped coriander. Place on top of the cod.
Make a bed of pumpkin puree, place the cod on top. Make some decorations with the pea puree. Decorate with the asparagus and olive powder.
PREPARACIÓN
Defrost the cod loin.
Preheat the oven to 180º. Peel a pumpkin and place it on a baking sheet.
Season with a little salt and pepper and bake for about 30 minutes or until the pumpkin is cooked.
Place the peas in a pot of boiling water. Once they are cooked, drain and place them in a measuring cup with a drizzle of olive oil, salt and pepper. Blend everything with a blender. To obtain a smooth puree, pass this preparation through a mesh sieve with the help of a spatula and this way you will be able to separate the skin. Adjust the seasoning.
Place the peas in a pot of boiling water. Once they are cooked, drain and place them in a measuring cup with a drizzle of olive oil, salt and pepper. Blend everything with a blender. To obtain a smooth puree, pass this preparation through a mesh sieve with the help of a spatula and this way you will be able to separate the skin. Adjust the seasoning.
Bring a pot of water to the boil. Cook the asparagus for about 3 to 4 minutes. Book.
When the cod is defrosted, place it on a baking tray with the skin facing down and drizzle with a generous amount of olive oil. Bake in a preheated oven at 180º for about 12 to 15 minutes or until the cod is completely flaked.
Crush some cornbread and heat it in a sauté pan. When toasted, add some chopped coriander. Place on top of the cod.
Make a bed of pumpkin puree, place the cod on top. Make some decorations with the pea puree. Decorate with the asparagus and olive powder.
