COD LOIN WITH A NUTS COVERAGE
Salted cod loins, almonds, chopped nuts, an onion, parsley, cream, Castillo de Canena Arbequina & Co 04
Flour the cod loins and fry them in extra virgin olive oil. Remove the cod loins once fried.
In the same pan, sauté the nuts and almonds. Cover them with cream and a good trickle of extra virgin olive oil Castillo de Canena Arbequina & Co 04.
Let reduce in medium heat for 5 minutes.
When serving, sprinkle with fresh parsley.
MARINATED VEGETABLES GARNISH
Fresh or frozen artichokes (artichoke hearts), Carrots, French Onions, 6 cloves garlic, Castillo de Canena Family Reserve Picual EVOO, 1 glass of white wine, 1 glass of PX vinegar, 1 cup of chicken broth, 2 bay leaves, 1 handful of black pepper in grain
Boil the vegetables separately until tender. Place them into a container wide enough; the vegetables can’t be crowded.
Fry the garlics with the bay leaves in a pan with 4 tablespoons of extra virgin olive oil Castillo de Canena Family Reserve Picual until garlics turn brown. Cover with the wine, vinegar and broth. Bring the mixture to boil. Let it boil for a few minutes. Pour over the vegetables and keep it macerating for a day. Serve warm.