Cod with Moringa: three textures
To prepare this recipe, included in the II Moringa Recipe Book, these steps shall be followed:
For the cod pil pil:
Using plenty of oil, brown the sliced garlic and chilli
Add the cod (with the skin facing up). Cook both sides about 5 minutes over a low heat. Put to one side.
Warming the oil, thicken the sauce stirring constantly. When done remove from the heat.
For the onion confit:
Using a skillet or heavy frying pan, cook the onion slowly over a low heat in extra virgin olive oil and a little salt.
Green apple and lime smoothie:
Wash and core the apples. Chop and put in a Thermomix along with the peeled and seedless lime. Beat and pass the mixture through a cheesecloth without pressing. Put into a clean container and keep cold.
For the chickpeas with spinach:
Put the chickpeas to soak for 4 hours. Cook without salt until they are tender. Blanch the spinach. Chop the garlic and add it to the pan. Fry then add the chickpeas. Season with salt and pepper.
Add broth from the cooking if necessary. Finally, add the spinach and the onion confit.
Moringa crisp “tile” Teja:
Beat the ingredients together with an electric beater. Put the mixture in a hot pan and half cover the pan to let the water evaporate and form the “tile”. Add Moringa leaves.
Apple aioli:
Beat the egg with the garlic and a few drops of lemon.
Ingredients
(4 per)
For the cod pil pil:
- 100 g cod
- 1 clove garlic
- 1/2 chilli
- 50 g extra virgin olive oil
- Moringa powder
- Candied onion
For chickpeas and spinach:
- 250 g chickpeas
- 100 g baby spinach
- 200 g onion confit
- Extra virgin olive oil
- Salt
- 2 cloves of garlic
- Pepper
Apple and lime smoothie:
- 1 lime
- 1 Granny Smith apple
Onion confit:
- 400 g onion
- Extra virgin olive oil
- Salt
Moringa tile:
- 100 ml extra virgin olive oil
- 100 ml fish fumet
- Moringa powder
- 14 g of cornstarch
Green apple aioli:
- 1 clove garlic
- Grapeseed oil
- 65 g pasteurized egg
- 1 Granny Smith apple
- Moringa powder
- Lemon, a few drops
Presentation
Put a layer of chickpeas and spinach over the pil pil sauce. It should not be too hot. On top place the cod loin.
Place some aioli, the crisp teja and a trickle of the liquidised liquid. Put the pil pil sauce around the edge of the dish and decorate with pea shoots and other leaves.
By Leticia Ruiz Caballero
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