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Baked codfish with duchesse potatoes, mango and beetroot vinaigrette



1 pack Riberalves Gourmet Cod Loins
Olive oil q.s.
1c. of peppercorn mix soup
1 bay leaf
750 g of baked potatoes
Salt q.s.
75 g of butter
2 egg yolks
Black pepper q.s.
Nutmeg q.s.
1/2 small cooked beets
6 c. of vinegar soup
1 sleeve
Thyme q.s.


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First defrost the Riberalves codfish loins. In a roasting pan with the bottom covered with olive oil, place the peppercorn mixture and the bay leaf.

Arrange the codfish loins skin side up, drizzle with a little olive oil and place in a preheated oven at 200°C for approximately 20 minutes.

To prepare the duchesse potatoes: boil the peeled and diced potatoes in salted water. Drain well and mash with a potato masher or a potato sieve. Add the butter and mix together.

Add the egg yolks previously beaten and seasoned with salt, freshly ground black pepper and nutmeg and stir well.

Place the puree in a pastry bag with a star or crimped tip, and place small quantities simulating a merengue, on the baking tray already lined with baking paper.

Bake in a preheated oven at 200°C for 10 minutes or until golden brown (same time as the codfish loins).

To prepare the vinaigrette: mash the cooked beetroot well with a fork, add 2 tablespoons of olive oil, 6 tablespoons of vinegar, salt and freshly ground black pepper and mix well.

Serve the codfish loins with the duchesse potatoes, mango cubes and the beetroot vinaigrette, all sprinkled with thyme.

The baked Riberalves Codfish with duchesse potatoes recipe is ready! Please help yourself.



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