Truffle-scented cod in almond tempura served with liquidised escarole and sun-dried tomato sauce
Ingredients | Serves 1
Preparation method
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Mix the flours in a bowl and add the very cold sparkling water. Mix, leaving a few lumps. Keep it cool in the fridge.
De-bone the cod fillet and cut it into regular shapes.
Mix the Armonia Tartufata truffle sauce with a little sparkling water and coat the cod fillets in it.
Wash the escarole leaves, blanch them for 5/10 seconds in boiling salted water and then blast chill them in iced water.
Put the escarole in a jug with the boiled potatoes and garlic and start blending everything, alternating with extra virgin olive oil and vegetable stock until you obtain a very liquid but well-blended sauce. Add salt to taste.
Dip the cod fillet in the tempura and then in the sliced almonds. Fry in hot oil at 175°C until golden brown.
Pour the sauce into a soup plate, arrange the cod fillet in the centre and garnish with the semi-dried red cherry tomatoes.
Prepared with ROBO products
Altre deliziose idee per te
18 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
