Ingredients:
1 jar of piquillo peppers 2 potato · . liter of milk 1 tablespoon butter nutmeg white pepper salt 1 onion · 2 sliced garlic cloves 250 gr. fresh desalted cod ready to cook chives.
Preparation:
· Prepare mashed potatoes by cooking the potatoes in milk, with a tablespoon of butter, until they are cooked and can be crushed to obtain a dense puree. Add a little salt, pepper and nutmeg. Reserve.
· Half of the puree is crushed with the piquillo pepper, so that the two parts of the terrine are ready.
· In a frying pan, with a little oil, Sauté the julienned onion until transparent. Reserve.
· In another pan, with a splash of olive oil, sauté the sliced garlic with the cod cut into pieces for one minute. Reserve.
· The last phase is the assembly of the terrine in a glass in this order: a little mashed potatoes, a little poached onion, a little crumbled cod, and finally, covered with piquillo cream.
· Top with a little chopped chives and some crunchy to decorate. This recipe is ideal for catering or appetizers., and its presentation is quite attractive. I would prepare it by listening to that song by Vainica Doble, With your hands in the dough.
ANTONIO HERNÁNDEZ Head chef. PATA NEGRA RESTAURANT. BARÓ DE SANT PETRILLO, 3 · 963 890 954
