The codfish Pavlova has a special touch, filled with a lot of flavour and originality. Ready to cook, ready to taste good!
1 clear (L)
1/2 c. spirulina coffee
1 c. lemon juice dessert
1 c. cornstarch dessert
1 c. olive oil soup
1 clove of garlic
1 bay leaf
The codfish Pavlova has a special touch, filled with a lot of flavour and originality. Shall we prepare it?
Defrost the codfish, easily remove the skin and bones and flake it.
Beat the egg white until stiff, add the cornstarch, lemon juice and spirulina.
Place on a baking tray lined with baking paper and put in the oven which was preheated to 180°. After 5 minutes lower the temperature to 140° and cook for a further 45 minutes.
Turn the oven off but let it cool in the oven. In a pan pour the olive oil, bay leaf, chopped garlic and onion.
Keeping it on a low heat, add the tomatoes and the codfish. Allow to cook and then serve with the codfish pavlova.