|
Ingredients:
- Cod fillets
Garden Vegetables
- Artichokes
- Borrajas
- Tirabeques
- Cardo
- Laminas de nabo
- P. crystal
- Turnips
- Spinach
- Wheat
- Tomato
- Carrots
- Potatoes
- Mushrooms
- Eggplant
- Egg and breadcrumb batter
- Vegetable broth
- Red prawns
Method:
Cook the vegetables separately, and them arrange them in the broth after
making a roux of garlic and jabugo. Clean cod and debone. Cover cod with
olive oil and garlic. Then, dissolve cod gelatin in vegetable broth at
140°F.
For vegetable broth, roast vegetables in oven at 275°F so as to avoid
scorching. Reduce broth to desired texture and flavor.
To Serve:
At one side of the plate, place red prawns and piece of crystallized cod.
Accompany with garden vegetables. Serve.
|
