Cod fillets au gratin with almond flakes, saffron cream and crispy ham
For the saffron cream
Ingredients · Servings 4
- 2 sachets of saffron
- 1 pinch salt
- Medium potatoes
- 220 ml Latte
- 1 bunch of parsley
- 1 sprig of rosemary
- 3 sage leaves
- 3 tablespoons breadcrumbs
- Black pepper
- Lemon zest
- 1 pinch salt
- Toasted almonds
- 2 tablespoons extra virgin olive oil
- White wine (13% vol)
- 600 g deboned cod
- 1 small clove of garlic
- Extra virgin olive oil
- Black pepper
- 4 slices of sweet ham
Method · 30 min
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
- Boil the previously washed potatoes for about 20 minutes. Once cooked, let them cool, then peel them and chop them into chunks in a blender. Add...
Boneless cod 600 g
For the finishing
Sweet ham 4 slices
