Baked Codfish Fillet with creamy rapini and roast potatoes
1 kg of small new potatoes
1 kg of turnip sprouts
3 cloves of garlic
100 g of flour
100 g of butter
500 ml of cream
200 ml of white wine
100 ml of oil
4 bay leaves
Salt and white pepper q.s.
Once defrosted, season the Riberalves Traditional Codfish Fillets with the sliced garlic, olive oil, white wine and bay leaves. Set aside.
Melt the butter in a saucepan, add the flour and cook for 1 minute, stirring. Add the cream slowly, stirring with a whisker to avoid lumps, and let it thicken.
Add the rapini, previously washed and cut into small pieces, and cook until tender. Then, blend everything with a hand blender. Season with salt, pepper and nutmeg and stir. If it remains too liquid, cook for a few minutes more over a low heat.
Place the potatoes on a baking tray, wrapped in a good layer of salt, and bake in the oven, preheated to 180ºC, for about 35 minutes. Transfer the codfish and marinade to another tray and place in the oven for 20 minutes.
Arrange the creamy rapini on a plate and place the codfish on top. Remove any excess salt from the potatoes, crush them slightly and serve immediately.