The recipe is called Wild Codfish! A genuine recipe, made with traditional and seasonal products and Riberalves Codfish. Take a look!
200g Tortules of various types
200g of wild asparagus
1 Riberalves Cod Loin
2 garlic cloves
1 branch of Carqueja, Rosemary, Laurel, Thyme
To prepare a delicious Wild Codfish in the style of Chef Bruno Rodrigues from BRB – Gastronomy with passion, follow the step by step and bon appétit!
Start by cutting up 200g of the Criadillas and caramelising them a little in the pan, with a clove of garlic and a drizzle of olive oil.
Once slightly caramelised, add a little water and cook until the Criadillas are softened.
Once they have cooked, crush them or place them in a food processor to reduce them to a cream with some thickness.
In another frying pan, lightly sauté the Tortulhos (mushrooms) and asparagus, after cleaning them and removing the toughest part of the stalks.
In a separate pan, fry the codfish covered with olive oil, a sprig of carqueja, bay leaf, rosemary and a clove of garlic.
For the remaining 100g of Criadillas, cut into small cubes and fry until crispy.
Place a spoonful of the Criadillas puree, the asparagus, and top with the lightly flaked codfish loin.
Top the fried Criadillas with the sautéed mushrooms.
Finish with a drizzle of flavoured olive oil in which the codfish has been slowly cooked.
Enjoy your Wild Cobfish
*Partnership: Chef Bruno Rodrigues from BRB – Gastronomy with Passion