Prepare ahead of time.
Ingredients
Dough
1 minced onion
1 minced garlic-potato
3 tablespoons of butter
500g of cod, drained (see page 58)
Salt and black pepper to taste
Puree
600g of cooked abobora
Salt and black pepper to taste
1/2 teaspoon ground cinnamon
1/3 cup of white grape seedless raisins
1/3 cup of grated Parmesan cheese
Covering
2 tablespoons of olive oil
1 cup of abobora in strips
Salt to taste
Prepare ahead of time.
Ingredients
Dough
1 minced onion
1 minced garlic-potato
3 tablespoons of butter
500g of cod, drained (see page 58)
Salt and black pepper to taste
Puree
600g of cooked abobora
Salt and black pepper to taste
1/2 teaspoon ground cinnamon
1/3 cup of white grape seedless raisins
1/3 cup of grated Parmesan cheese
Covering
2 tablespoons of olive oil
1 cup of abobora in strips
Salt to taste
Preparation
Dough
Fry the onion and garlic-potato in butter
Add the cod, and fry until it starts to flake apart
Season with salt and black pepper
Remove from heat and reserve
Puree
Sieve the abobora through a fine-mesh sieve
Place in a bowl with salt, black pepper, cinnamon, raisins, and cheese
Mix well and reserve
Covering
Heat the olive oil and fry the abobora
Add salt and mix for 1 minute
Remove from heat
Assembly
In a plate, place the puree and top with the cod
Garnish with abobora strips
Serves 4 portions
Calories per serving: 478
Moderate difficulty
