1 kg of sweet potato
4 spoons of heavy cream
2 spoons of grated Parmesan cheese
Salt to taste
Filling
3 spoons of olive oil
1 chopped onion
2 cloves of minced garlic
400 g of cod fillets
2 tablespoons of salt
1 small chopped carrot
2 spoons of finely chopped chives
1 kg of sweet potato
4 spoons of heavy cream
2 spoons of grated Parmesan cheese
Salt to taste
Filling
3 spoons of olive oil
1 chopped onion
2 cloves of minced garlic
400 g of cod fillets
2 tablespoons of salt
1 small chopped carrot
2 spoons of finely chopped chives
Boil the sweet potato in water and salt, then blend it while still hot
Place it in a bowl, mix with heavy cream and Parmesan cheese
Add salt and set aside
In a pan, heat the olive oil, sauté the onion and garlic, add the cod fillets and cook until they are well cooked
Add salt to the carrot, chives, and mix well
In a refrigerator, place half of the sweet potato puree, distribute the filling, cover with the remaining puree, and refrigerate for three hours
Unmold, sprinkle with finely chopped chives.
