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Cod, mirasol chili tapenade, plums, burnt corn

Gastronomy
Shopping by my usual Chinese and other supermarkets, "imported" section, I see plenty of opportunities in one of my favourite ingredients: Codfish... It seems that until next Easter it will fall into the category of "balances"... Bad for those who don't take advantage of it.... Here's a recipe for you to get all the juice out of this rich, rich bug.... I hope you enjoy it! And always remember that "haute cuisine" is not as high as it seems..... Ingredients: 1 piece of cod of 300 grs, desalted for 24 hours, shredded 100 grs of butter 1 medium potato, cooked 150 ml of milk 1 clove of garlic 80 grs. of black olives 2 mirasol chilies 1 green bell pepper 1 pomegranate Grape oil - Grape oil 4 plums Olive oil - Olive oil Rice vinegar - Rice vinegar 1 can of corn Maize (corn) oil 1 tablespoon of sugar Toast, toasted cloves of garlic 1 Tomato Procedure: Desalt the piece of cod for 24 to 36 hours, changing the water every 6 hours. Make a brandade: in a pot add butter and olive oil, garlic and cod. Gild. Add the potato, little by little the milk until you obtain a creamy and somewhat hard consistency. Cool Make a tapenade by chopping the olives, the seedless Mirasol, the green bell pepper, the pomegranate seeds, salt, pepper and grape oil. Brown the plums in olive oil, deglaze with the rice vinegar. Brown the corn very well in a casting pan with the sugar. Blend until an emulsion is obtained, adding water and oil. Season with salt and pepper. PANTOMATES and bake in the oven at 140 C until they are very dry. Process and obtain a powder. Serve the corn emulsion underneath and the quenelle-shaped brandade on top, add the tapenade and finish with the tomato powder. Bon appetit!

Publication Date: 07/06/2018

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