Codfish with honey and ginger sauce and caramelized almonds
Ingredients
1 tablespoon of peppercorns
2 bay leaves
Olive oil q.s.
100 g of black rice
Salt q.s.
1/4 red onion
4 tablespoons of oil
1 small avocado
1/2 file
1 fresh chilli
3 tablespoons of almonds
6 tablespoons of honey
1 dessert spoon of finely grated ginger
1 dessert spoon of butter
Preparation
For a meal for two: Codfish with honey and ginger sauce and caramelised almonds. Shall we prepare it?
Defrost the codfish loins, dry them well with absorbent paper towels and place them in a large pan with the peppercorns and bay leaf. Then cover with olive oil and cook over a low heat (without boiling) for 20-25 minutes.
Cook the black rice in salted water. Cut the red onion into thin half-moons and sauté in olive oil. Dice the avocado and drizzle with the lime juice. Slice the chilli pepper (leaving more or less seeds, depending on how spicy you want them).
Mix the well-drained rice with the red onion and the olive oil in which you sautéed it, the avocado cubes and the chilli slices.
Coarsely chop the almonds, mix with 2 tablespoons of honey and heat in a non-stick frying pan until it starts to boil. Stir well to coat and set aside, spreading the almonds well.
For the sauce: mix 4 tablespoons of honey with the ginger and butter and bring to the boil, stirring well.
Serve the codfish loins with the honey and ginger sauce, the caramelised almonds, accompanied by the warm black rice salad.