Cod, calcots and crunchy romesco
1 h
4 raciones
Difficulty:
Alta
Ingredients
COD
2 desalted cod loins
400 g roasted green onion (calçot) 100 g leek
100 g cream
Butter
Salt
White pepper
Olive oil
1 clove garlic
ROMESCU SAUCE
1 garlic bulb roasted
2 hydrated spicy red peppers
3 roast tomatoes
50 g toasted hazelnuts
50 g toasted almonds
1 pinch of salt
Olive oil
Vinegar.
METHOD
COD
- Finely slice the leek and fry with a knob of butter until soft. Then, add in the green onion cut into thin discs and cover with water. Once tender, grind and emulsify with the cream and add salt and pepper to taste. Set aside.
- Dry the cod and put it on to glaze in abundant olive oil with a clove of garlic and a chilli pepper for 12 minutes at 80º, until the cod starts to flake. Remove the skin and dry it.
ROMESCU SAUCE
- Prepare all the ingredients, cleaning the peppers and tomatoes. Put the tomatoes and garlic bulb on to cook in the oven.
- Add the roasted vegetables to the hazelnuts and pulp from the peppers, then blend the mixture.
- Then, add in the oil and season with vinegar and salt to taste. A traditional romescu sauce is not light, it is lumpy and somewhat thick.
- Place the cod skin on baking paper and brush with the romescu sauce. Place another sheet of baking paper on top, then dry in the oven at 150º for 10-12 minutes.
SERVING
- This dish is assembled from a green onion cream base, with the cod in the middle and topped off with the crunchy romescu.
- Add edible flowers as a garnish.
