Fever with peas – 55000 Recipes. Passion for food

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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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