Cod with lentil cream
- Difficulty: Easy
- Prep time: 10 mins
- Cooking time: 50 mins
- Serving: 4 people
Ingredients:
500 g Desalted and cleaned cod
300 g Red lentils
100 g Leek in rounds
1 Spring onion
1 Celery stalk
1 Small carrot
1 Small onion
Grated Parmesan
Juniper berries
White wine vinegar
Tomato concentrate
First press “Novello” Extra virgin olive oil
salt, Pepper
Method:
Prepare a broth by boiling a saucepan of water with an onion, a stalk of celery and a chopped carrot, 2-3 juniper berries, and a bay leaf. Immerse the cod in it and cook it for 20 ‘. Keep the cooking broth. Drain the cod and whisk it with an electric whisk (that of the planetary mixer is fine too) by adding 120 g of oil (Tre foglie), 2 ladles of cooking broth, and a grind of pepper. Season with salt, if needed, and complete with 2 tablespoons of parmesan. Continue to whisk until you get a foam. Boil the lentils for 20 mins. in 600 g of water scented with the leek. Add a tablespoon of tomato paste, salt, and pepper and blend until creamy. Peel the spring onion and cut it thinly into diamonds. Marinate them with a little vinegar and a pinch of salt for 10 mins. Serve the creamed cod, completing the lentil cream with the spring onion and, to taste, with croutons. Drizzle our Novello EVOO!
