Codfish Loins with mango coulis
Have you tried pairing the best Portuguese cured codfish with the tropical flavour of mango? Check out our Codfish Loins with mango coulis here.
Ingredients
400 g of cooked chickpeas
250 g of spinach
1 mango
1 onion
1 clove of garlic
30 ml of olive oil
30 g of butter
1 chilli
Chopped chives q.b.
Preparation
Have you tried pairing the best Portuguese cured codfish with the tropical flavour of mango? Check out our Codfish Loins with mango coulis here.
Defrost the codfish. Bring a pan of water to the boil. Then add the RIBERALVES codfish loins and when the water comes back to the boil, turn off the heat and cook the codfish for 9 minutes.
Peel and chop the onion. In a frying pan, add the olive oil, the onion and the peeled garlic and fry. Add the chickpeas and stir them in. Remove the mixture, place it in a food processor and mash until it becomes a purée. Remove and set aside.
Place the frying pan on the heat and, if necessary, add more olive oil and sauté the spinach. Remove and set aside.
Peel the mango, cut it into cubes and sauté in a frying pan with the butter. Remove the mixture, place in a food processor and grind until you get the texture of sauce. Add the chilli and the chives, chopped.
On a plate, arrange the purée, the spinach and, to finish, the RIBERALVES codfish. Serve the Codfish Loins with mango coulis drizzled with the mango sauce.
Teleculinária Partnership