www.interempresas.net
  Fruits Vegetables
es en ca
 
Wild asparagus au gratin with cod muslin, pine kernels, and raisins
Servings:For 4 servings
Ingredients
Wild asparagus au gratin with cod muslin, pine kernels, and raisins
10-14 asparagus from Huétor-Tájar (9 to 12 mm)
100 g cod, desalted
100 g mayonnaise
10 g pine kernels
10 g raisins
1 cup virgin olive oil
Salt
Pepper
Dry white wine
Directions
Clean the asparagus from Huétor-Tájar and cook. Once cooked, drain and transfer to a dish. Put the cod in previously heated oil and pour some dry white wine, removing the jelly as if a pil-pil; allow to cool. Remove the cod fillets and place them on the asparagus. Mix the pil-pil sauce and the mayonnaise and pour over the asparagus and cod. To finish, sprinkle the pine kernels and raisins and bake au gratin in the oven at 280/300ºC. Serve very hot.

Author:José Antonio Cano Portillo

Interempresas Media, S.L. / 2024 [ Legal notice | Política de Protección de Datos | Política de cookies | Publicidad]