Cod biscuit, sweet potatoes and asparigina Cream
Instructions
Braise wild asparagus with a little onion, olive oil, salt and water, adding after a few minutes; whisk in baking.
Peel the potatoes and slice it and bake it in a pan with olive oil, and chopped onions and water.
Mix eggs, flour, roll out the dough and cut the noodles with which to wrap the fillet of cod; FRY in plenty of oil and serve with the potatoes and the cream of asparagine.
Ingredients and dosing for 4 persons
- 300 g of cod sponged
- 1 sweet potato
- 1 bunch of asparagine
- 1 onion
- 100 g of flour
- 1 egg
- 1 tablespoon of poppy seeds
- Olive oil
- Salt
- Frying oil