Cod fillet on garlic towers and coconut milk – 55000 Recipes. Passion for food


Cod fillet on garlic and coconut milk towers

Francis Paniego’s good work, his technical skills, sensitivity and criticism are reflected in this new interpretation he has created for fever, where he again offers a masterful review of the popular cookbook.

Chef: Francis Paniego

Heir to an important saga for hoteliers, he is the great kitchen innovator in Riohan. He divides his life between Echaurren, the family restaurant in Ezcaray, where he has his restaurant, El portal de Echaurren, and Tondeluna, the gastro bar in Logroño.


  • 100 g of olive oil
  • 7 cloves of garlic, boiled in milk and pre-blanched in water
  • 150 g butter and salt
  • 200 g of leeks
  • 200 g of onion
  • 2 cloves garlic
  • 100 g carrots
  • 400 g of fish bones
  • 100 ml of white wine
  • 100 g grated coconut
  • 1/2 liter of water
  • 1 can of coconut milk
  • 100 g butter
  • 200 cl. milk
  • 1/2 liter of water
  • 25 g of coconut
  • 100 g grated coconut
  • 180 g of fever per person
  • 200 g of parsley
  • 50 cl. From olive oil
  • 50 g ground almonds
  • 75 g of stale bread
  • 200 g grated coconut
  • 200 g of olive oil 1 degree until covered
  • 100 g butter
  • 500 g of potatoes
  • 50 g of water


About the fever

  1. We mark the fever on the side of the skin of the grill.
  2. Dip it in the mixture of butter, coconut and oil, which will be at about 65 ° C, keep it about 5 ‘until the moment of transition.

For the garlic towers

  1. Cook the potatoes and garlic (which will have been cooked separately) in a mixture of water, milk, butter and salt. When the potatoes are cooked and the broth is cut in half, we will drain well.
  2. Put the potatoes and garlic in the thermomix and add the cooking broth until the desired density is achieved.
  3. We fix the salt.

For coconut milk

  1. We poach the vegetables carefully so that they do not turn brown at all, as this would affect the color of the coconut milk we want to be white.
  2. Preferably add the bones of white fish, stew a little and add the white wine, let it shrink.
  3. Then the grated coconut, canned coconut milk and water. Let it cook for 25 ‘, go through the fine and add salt.

For coconut bread

  1. This is mixing all the ingredients.

To the presentation

  1. Finally, the garlic backdrop is placed on a plate, then the cod on top with some coconut bread on top of the cod and the waiter will serve the coconut milk on the table.


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