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Preparation of the cream:

Cook the sliced carrot in salty water; drain and dry on an oven tray for 10 minutes at 160ºC.

Remove from oven and season lightly with cumin.

Heat the butter until brown.

Blend the ingredients; make a smooth cream and check the seasoning.

 

Roast the purple carrot in a cocotte with olive oil and sprigs of thyme;...

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Preparation of the cream:

Cook the sliced carrot in salty water; drain and dry on an oven tray for 10 minutes at 160ºC.

Remove from oven and season lightly with cumin.

Heat the butter until brown.

Blend the ingredients; make a smooth cream and check the seasoning.

 

Roast the purple carrot in a cocotte with olive oil and sprigs of thyme; season.

 

Confit the cod in olive oil for 8 minutes at 80ºC.

 

Serve and add some slices of “pata negra” ham.

 

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Ingredients 4 persons
  • 500 g desalted cod
  • 1 kg carrots (from sandy soil)
  • 500 g purple carrot
  • 120 g “pata negra”
  • Spoonfuls of olive oil
  • 10 g cumin
  • 200 g butter.
Recipes. The Cook & Chef Institute