Codfish with roasted pumpkin puree and coriander and walnut sauce
Check out the full recipe for Riberalves Codfish with roasted pumpkin puree and coriander and walnut sauce. Try it!
Ingredients
1 bay leaf
1 c. black peppercorn tea
1 small butternut squash
4 cloves of garlic
oil q.b.
salt q.b.
black pepper q.b.
fresh coriander q.s.
walnut kernel q.b.
Preparation
To prepare a delicious recipe for Codfish with roasted pumpkin puree and coriander and walnut sauce, start by separating the ingredients.
Next, defrost the codfish loins, trim them (cutting each loin into half), dry them well with absorbent paper, place them in a pan with the bay leaf and the black peppercorns covered with olive oil and heat very gently for about 25 minutes (the oil must not boil).
For the puree: cut the pumpkin in half lengthways, remove the seeds, place on the baking tray together with the unpeeled garlic cloves.
Season with olive oil, salt and freshly ground black pepper, cover with foil and bake in a preheated oven at 180° for 45 mins to 1 hour (until the pumpkin is soft).
Next, scoop out the pumpkin pulp with a spoon and peel the garlic cloves, place in a kitchen processor along with the cooking oil and mash to a puree consistency.
For the sauce: in a food processor grind a bunch of coriander with 2 tablespoons of walnuts, season with a pinch of salt and freshly ground black pepper, add 75 ml of olive oil and grind again.
Serve the codfish over the pumpkin puree, all seasoned with the coriander and walnut sauce, sprinkled with chopped coriander and walnuts.
It´s ready your Codfish with roasted pumpkin puree