Tom cod, potato confit and eggplant with red pepper sauce

Tom cod, potato confit and eggplant with red pepper sauce Recipes & food

Tom cod, potato confit and eggplant with red pepper sauce Recipes

Ingredients:

4 Sea cod loins
2 large potatoes
1 large onion
4 eggplants
Olisone olive oil 1l
1 jar piquillo peppers
1 can cream
Salt and pepper
6 cloves of garlic
Fresh rosemary

Number of servings:

4

Cooking time:

90 minutes

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

*