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 kilo desalted cod loin
200g Majorcan sobrassada
50ml honey
200 g potatoes
200g aubergines
200 gr zucchini
200 gr red pepper
100 gr onion
Tap de corti paprika
Fresh fennel
Extra virgin olive oil Salt
Almonds
Allergens highlighted in bold.
