4 cod fillets with skin
1/2 cup milk
1/2 cup heavy cream
1/4 cup olive oil
1/2 head of garlic
Fresh herbs (thyme, rosemary, bay leaves, oregano)
Ratatouille
1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 tomato
1 small piece of celery
11 tablespoons olive oil
1/2 teaspoon ground garlic
Green broth
10 leaves of parsley
1/2 cup chopped cilantro
To taste with olive oil
1 cup fish stock
2 handfuls of spinach (using just the leaves)
2 tablespoons olive oil
4 cod fillets with skin
1/2 cup milk
1/2 cup heavy cream
1/4 cup olive oil
1/2 head of garlic
Fresh herbs (thyme, rosemary, bay leaves, oregano)
Ratatouille
1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 tomato
1 small piece of celery
11 tablespoons olive oil
1/2 teaspoon ground garlic
Green broth
10 leaves of parsley
1/2 cup chopped cilantro
To taste with olive oil
1 cup fish stock
2 handfuls of spinach (using just the leaves)
2 tablespoons olive oil
1 After desalting the cod, transfer it to a pot, cover with water and cook for 10 minutes or until tender. Reserve
2 Turn off the heat and let the gelatin from the cod settle
Transfer that gelatin from the cod to a bowl, add milk and heavy cream and beat until smooth. Reserve
3 In a pan, heat the olive oil and sauté the garlic and herbs until fragrant
Remove from heat and let it sit for a while
Ratatouille
Cut the vegetables into small pieces
In a pan, heat the olive oil, sauté the garlic and cook the vegetables for 10 minutes
Turn off the heat and let it rest for 10 minutes
Green broth
Chop the parsley and cilantro well, beat with olive oil and add fish stock. Reserve
Crispy Spinach
Heat the olive oil and sauté the spinach leaves for 1 minute
Assembly
In a plate, place the cod creme, crispy spinach, ratatouille, and cooked cod
Serve with green broth
Recipe by Chef Sergio Arno from La Vecchia Cucina
