Today we bring you a simple recipe but with gourmet products to eat fish with a different accompaniment than usual, the cream of potato and almonds is delicious!
Ingredients for 2 servings:
- 1 loin of desalted cod
- A handful of almonds
- 3 small potatoes
- 1 tablet of vegetable broth
- 1 teaspoon of sweet paprika
- Parsley
- Truffle oil
- Olive oil
- Salt
Recipe:
- Wash, peel and chop the potatoes.
- Cook them in a saucepan with boiling water, a dash of oil and the tablet of vegetable broth until they are tender.
- Drain the potatoes but reserve the broth of the cooking.
- Peel and cut into small squares the onion.
- In a medium frying pan with a dash of olive oil, fry the almonds until golden.
- Add the onion and stir until golden.
- Sprinkle the sweet paprika, stir well and remove from the heat.
- In a glass suitable for the blender, beat the almonds with the onion and the paprika and the potato until is formed a homogenous puree.
- Slowly add the broth of the cooking of the potatoes until it has the texture of a light cream.
- In a frying pan with a few drops of olive oil, cook the desalted cod until it is at its point. First of the part of the skin and when you see that the cod slats are easily separated is that it is at its point.
- Turn it over and sprinkle some parsley chopped over.
- Pour a little of the cream on the plate where you are going to serve, place the loin of cod and pour a few drops of truffle oil on the cream.
Bon appétit!
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