INGREDIENTS


  • 5 calçots cooked
  • 1 can of cooked and sautéed beans with garlic and onion
  • Rosemary (used for decoration)
  • 200g of cod
  • 2 eggs
  • 500ml of olive oil Antara
  • 50g of Coselva shelled raw pistachios
  • 50g of Coselva roasted hazelnuts
  • Salt

Buy Coselva products for the recipe!

HAZELNUT WITH SHELL NET 1kg

STEPS TO FOLLOW


1. Preheat the oven and prepare the ingredients

Gather all the ingredients needed for the recipe and preheat the oven to 180°C.

2. Seal the cod

Place the cod on a baking tray and drizzle with Antara Extra Virgin Olive Oil.

Then bake the cod for 5-7 minutes, until it is golden on the outside but not completely cooked.

3. Prepare the calçots sauce

Peel the cooked calçots and mix them with a bit of olive oil to obtain a creamy texture.

Then add the pistachios and hazelnuts, and crush them with a mortar (it is not necessary to crush them completely).

4. Refine the calçots cream

Heat the calçots cream on low heat with a bit of extra olive oil Antara

Strain it through a sieve to remove the fibres to obtain fine texture.

5. Prepare the cod for gratin and bake it

Beat the eggs with a pinch of salt, then paint the cod with the beaten egg and later cover it with the crushed nuts.

6. Bake the cod

Bake the cod for 5 minutes making sure the nuts do not get too toasted.

7. Create the bean puree

Mix the white beans with a bit of water and olive oil to achieve the desired texture.

Then strain the puree to get a more solid texture.

7. Plate it

Start with the base of the bean purée.

Place the cod with the nut crust on top of the puree.

Add the calçots cream.

Decorate with a drizzle of Antara extra virgin olive oil and a few sprigs of rosemary.

Tips

Dry the cod well with kitchen roll before sealing it, so that the nut crust adheres better.

If you want to make the sauce spicier, you can add a chilli or a hot pepper.



 
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