Cod with Galician ajada sauce and cauliflower and almond purée
Ingredients (Serves 6)
- 4 lightly salted cod loins (180 g each)
- 400 g cooked cauliflower
- 50 g toasted almonds
- 100 ml extra virgin olive oil
- 400 g cooked, sliced potatoes
- 1 bay leaf
- 50 ml milk
- white wine
- salt and pepper
- 5 g smoked Pimentón de la Vera paprika
- 2 garlic cloves, sliced
Preparation
Cauliflower purée
In a blender, combine the cauliflower with the milk and almonds and blend until a smooth, fine cream is achieved. Season with salt and pepper, and set aside as part of the dish's garnish.
In a pot, bring salted water with the bay leaf to a boil and cook the one-centimetre sliced potatoes. Set aside.
The ajada
In a frying pan, heat the olive oil with the sliced garlic. Once golden, remove the garlic slices to preserve their crisp texture. Then, once the oil has cooled slightly, add the paprika so it does not burn with the residual heat. Set aside.
Place the cod in the oven at 160°C (preheated) with a drizzle of oil and white wine for approximately 8 minutes.
To plate, line the base of the dish with the cooked sliced potatoes, add the cauliflower purée and the cod, and dress with the ajada and crispy garlic chips.