4 Sea cod loins
2 large potatoes
1 large onion
Olisone 1l de azeite
1 jar piquillo peppers
1 can cream
Sal e pimenta
6 cloves of garlic
Número de porções:
Tempo de cozimento:
We perfumed oils with garlic and rosemary. Confitamos cod in olive oil: we must be a bit crude to prevent drying. We booked on a paper towel and it desmigamos fingers.
Cut the potatoes and onion into thin slices, the confitamos in olive oil until cooked through and reserve on paper towels and season. Roast the eggplants open fire until it burns the skin, peel and let drain in a colander grid, to release all the water and season.
We proceed to mount the timpani in a ring presentation. We will make layers: potatoes, onions, cod, eggplant and so on.
In a pot with a few drops of oil, sauté the peppers and garlic that we used to flavor the oil, add the cream and spent the blender, we reduce to simmer until sauce texture.
Preheat oven to 180C, we introduce the timbales, bake 4 or 5 ‘until caught temperature.
We painted the plate with pepper sauce and place the timpani, garnish with herbs.