Loin of cod, cream of carrot with cumin and brown butter, roast purple carrot and “pata negra”
0.75 h
4 raciones
Difficulty:
Media
Ingredients
500 g desalted cod1 kg carrots (from sandy soil)
500 g purple carrot
120 g “pata negra”
Spoonfuls of olive oil
10 g cumin
200 g butter.
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.
