Salted Cod with Dark Butter and Cashew Crumble

Name: Salted Cod with Dark Butter and Cashew Crumble
Yield: 4
Ingredients: 4 cod fillets weighing 250g each; 1 clove of garlic; 1 tablespoon of capers; 1 sprig of parsley, finely chopped; 150g of high-quality dark butter; 200g of large cashew nuts; 1 sprig of thyme; 4 slices of golden bacon, finely chopped; 2 egg yolks; pre-cooked vegetables for serving (optional); salt and black pepper to taste

1
4 cod fillets weighing 250g each
2
1 clove of garlic
3
1 tablespoon of capers
4
1 sprig of parsley, finely chopped
5
150g of high-quality dark butter
6
200g of large cashew nuts
7
1 sprig of thyme
8
4 slices of golden bacon, finely chopped
9
2 egg yolks
10
pre-cooked vegetables for serving (optional)
11
salt and black pepper to taste

Ingredients

1
4 cod fillets weighing 250g each
2
1 clove of garlic
3
1 tablespoon of capers
4
1 sprig of parsley, finely chopped
5
150g of high-quality dark butter
6
200g of large cashew nuts
7
1 sprig of thyme
8
4 slices of golden bacon, finely chopped
9
2 egg yolks
10
pre-cooked vegetables for serving (optional)
11
salt and black pepper to taste

Directions

1
Cashew Crumble
2
In a skillet, sauté the cashews, thyme sprigs, and bacon
3
When lightly browned, transfer everything to a bowl and let it cool
4
Beat the egg yolks slightly, season with salt and black pepper, and place in a non-stick baking dish
5
Bake in a preheated oven at 160°C until golden brown
6
Remove and serve warm
7
Cod
8
Using a sharp knife, remove the cod bones
9
Season with salt and black pepper, then pan-fry in a skillet with minimal dark butter until golden and crispy
10
Dark Butter
11
Heat a skillet over low heat, adding the dark butter gradually as it takes on a rich color
12
Remove the foam and sauté the garlic and capers
13
Set aside the butter and add parsley
14
Taste and adjust seasoning as needed
15
Serve with pre-cooked vegetables in the center, top with cod, drizzle with dark butter, and serve with cashew crumble on the side
16
Garnish with fresh herbs.