METHOD
- Peel the potatoes and cut them into small pieces of 1cm x 1cm and fry them, set aside.
Cut the rest of the vegetables to the same size as the potatoes. - Fry the onion, peppers, zucchini and aubergine in this order, add the potatoes and finish with the fennel chopped, paprika and rectify salt
- Portion the cod into individual pieces, mark on the griddle and finish in the oven at 180º for 5 minutes
- In a frying pan, heat the sobrassada until it slightly releases the fat, add the honey and mix well.
- At the bottom of the plate, we place the fried vegetables, on top the cod with the sobrassada and honey and grate on top of the whole the almonds with a grater.
RECIPE INFORMATION
Serves: 4
INGREDIENTS
1 leg of lamb
Rosemary
Thyme
Laurel
2 carrots
1 head of garlic
Oil
Maldon Salt & Pepper
100g dark chocolate 52%
300ml cream
3 gr five species
1 cayenne
1 orange (zest and candied)
100ge sugar
2 pears
Cilantro
Lime
Good grass
Red onion
1 ensaimada
Allergens highlighted in bold.
