Cod In Crust On Topinambur Cream

Recipe second for 4 people based on Salted cod - cooking method pan oven.

Preparation:

Preparation: Peel, cut into cubes and cook the Jerusalem artichokes in milk, when cooked blend them with oil, salt and pepper. Roast the slices of cod in a pan with oil, garlic and rosemary, dip them in the mixture of egg whites, chopped hazelnuts, starch and grated lemon zest and finish cooking them in the oven for 7 minutes at 180 degrees.

Ingredients:

Ingredients: 200 G Cod - 1 Bunch Rosemary - 1 Garlic Clove - 2 Egg Whites - 50 G Piedmont Hazelnuts - 1 Lemon - Potato Starch - 200 G Topinambur - Milk - Olive Oil - Salt - Pepper

October 16, 2021 | Letture: 117 | Categorie: Second | By: Admin

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