Norwegian cod, cornbread and coriander with mashed sweet potato
Serves 4
Difficulty level: medium
Preparation time: 30 minutes
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800 gr Norwegian cod fillet
200 gr cornbread
Coriander to taste
600 gr sweet potatoes
1 clove of garlic
300 ml olive oil
Nutmeg to taste
Bay leaves to taste
This is a text paragraph. You can use it to create your master entry to an article, do the biography of an artist, to the description of a venue. You can edit the text style and you can bind this text box with a data Collections from your cms, you can use it in a master page. Remember to check how it works in smaller screens.
Roast the sweet potatoes with the skin on in a preheated oven at 180° C. Once roasted, remove the skin, season with salt, nutmeg and pepper and mash coarsely with a fork.
Pour a generous amount of olive oil, 1 clove of garlic and bay leaves into a small pan. Submerge the Norwegian cod and cook on a low heat for about 10 to 12 minutes without allowing the olive oil to boil.
Remove the Norwegian cod and place aside. Bring to a boil and fry the garlic.
Crumble the breadcrumbs with your hands, add the coriander, a little of the olive oil from the cod confit and the fried garlic. Pour the mix into a food processor and slightly blend.
Lay the crust on the cod fillet and place in a preheated oven at 180°C to brown.
BACALHAU FEST
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