Super cod portion with “escalivada” textures
Name of the dish
Super cod portion with "escalivada" textures
Ingredients
Onion, eggplant, bell bell pepper and cod snout.
How to prepare
- We cook the cod snout at low temperature and we finish it on a griddle.
- We accompany it with a roasted onion in the base cut in julienne strips.
- We make a pure of roasted eggplant and a spherification of roasted bell pepper.
- We finish the dish with a reduction of the juices of the roasted vegetables.
Recipe prepared by the Voramar Restaurant team at Portbou
