Cod at clementine on crispy cauliflower
Instructions
Boil the codfish and season with clementine wedges peeled alive, olive oil, garlic, salt, pepper, pine nuts and walnuts.
Blanch the tops of the cauliflower and then toss in a pan with oil, garlic and Rosemary.
Pass the polenta flour other peaks of cauliflower and FRY in deep oil.
Ingredients and dosing for 4 persons
- 1 thread of cod
- 250 g of cauliflower
- 2 clementines
- 2 cloves of garlic
- 1 sprig of rosemary
- Frying oil
- 40 g of pine nuts and walnuts
- Flour for polenta
- Olive oil
- Salt
- Pepper