ZALAMANDROÑA FROM HUÉNEJA WITH CONFITED COD AND SAUTEED MUSHROOMS

WHITE PORK CHOPS AND MANGO
17 de November de 2022
CAN OF SEGUREÑO LAMB SHOULDER, STUFFED WITH SWEETBREADS AND ROASTED PUMPKIN
17 de November de 2022

Ingredients:

· 2 desalted cod fillets
· 2 onions
· ½ head of garlic
· 2 sun-dried tomatoes
· 2 roasted red peppers
· 3 green roasted peppers
· 2 garlic cloves
· 250 g of mushrooms
· 100 g of sliced black olives
· 100 ml EVOO
· 100 ml white wine
· Chopped parsley
· Salt

zalam

Escuela de Hostelería La Inmaculada

 

PREPARATION

Step 1: Remove the bones, chop and cook the desalted cod for 10 min. Set aside and drain well, leave some raw blocks for the plating.

Step 2: Roast the onions and the peppers, surrounded in aluminum foil for 45 min, remove and dry by hanging them, formerly it was made thus, nowadays is made in the dehydrator or in the oven at 120ºC for 3 hours.

Step 3: Once dry, chop all the ingredients, removing the tail and seeds, mix with the cooked cod, olives and olive oil, add salt and set aside.

Step 4: Soak the raw cod loins in olive oil, flavored with garlic. Put on fire and confit at 75ºC for 8 min, set aside.

Step 5: Remove and break off the stalks of the mushrooms, slice. Sauté the 2 chopped garlics, add the mushrooms, sauté, season and soak in the white wine, reduce and add the chopped parsley.

 

PLATING

• Place part of the “zalamandroña” salad inside a ring, the sautéed mushrooms and the hot confit cod on top, decorate to taste and serve.

 

PAIRING

City: Baza
Type of wine: White
Grape: Macabeo

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