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Cod confit

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Cod confit

At a glance

Serves:
4
Difficulty:
Easy
 
 

Ingredients

    • 600 gr. desalted cod
    • saffron
    • Butter
    • 250 gr. cream
    • 4 pak choi cabbages
    • 1 pack of wild Asparagus tips
    • Light olive oil

Method

  1. To make the saffron cream, heat a saucepan with a tablespoon of butter and a little olive oil, add a teaspoon of saffron and cook a few minutes. Then add the cream, allow to  reduce and set aside.
  2. Boil the pak choi and Asparagus tips for 1 minute and immediately cool in ice water.
  3. Heat enough oil  in a saucepan to cover the cod. The oil should be hot but not boiling. Soak the cod in the oil for about 8 minutes.
  4. Meanwhile, saute the Asparagus and pak choi.
  5. Remove any excess oil from the cod. Serve together with vegetables and the saffron cream.

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