Fever with peas – 55000 Recipes. Passion for food



Fever with peas

With this recipe Ricardo Gonzalez Sotres, owner of The Pancar retreat, won the twelfth edition of the Giraldo Bacalao Award in Vitoria, luxury.

Chef: Ricardo Gonzalez Sotres

Ingredients

  • Algae: lettuce and sea spaghetti
  • Pea sprouts
  • Sol
  • 10 ml of oil
  • 700 g of peas
  • 300 g cod belly
  • 4 cod fillets (180 ?? 200 g)

Preparation

  • Cod and seaweed are placed in a bag prepared for 10 minutes at 50 degrees in the Roner.
  • The pea pods are liquefied to make their juice.
  • The peas are blanched. They are reserved.
  • Fever peels are peeled.
  • Put the juice from the pods with the belly on low heat until it is reduced by half. Add peas and season with salt.

For a plate

  • Put a tablespoon of stew in a plate, place the cod on top and finish with some pea shoots.

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