With this recipe, a magazine Telva, participated in the contest Le Creuset of soups, "Put a cocotte in your life" organized Alfonso, with his blog, "yummy recipes" , with the sponsoring firm Le Creuset.
- Ingredients for 6 persons:
- 1 / 2 kg of cooked chickpeas,
- 1 dl of fish stock,
- 1 teaspoon cumin
- 250 g of desalted cod loins,
- 100 g spinach,
- Extra Virgin olive oil,
- milk, salt
- Preparation 1. Drain the beans.
- 2. Crush with a knife machine with broth, cumin and a dash of oil. It should be a smooth cream.
- 3. Add a pinch of salt if necessary.
- 4. Cook the cod in milk boiling for 2 to 3 minutes depending on thickness of the spines.
- 5. Remove the skin and remove the cod flakes.
- 6. Dry on absorbent paper.
- 7. Remove the stems of spinach leaves and cook in salted water for 2 or 3 minutes.
- 8. Drain and saute with a little olive oil.
- 9. To serve, tom mount, the glass or glass, a layer of cream of chickpeas, cover with slices of cod and spinach end. I have presented in a single cocotte.
- 10. Sprinkle with a little olive oil.
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