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Cod, mussels and cauliflower

Cod, mussels and cauliflower >

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Cod, mussels and cauliflower

Difficulty
medium
Preparation
100'
Cooking
80'+10'+8'
Doses
4 people

Ingredients for 4 people

4 cod fillets of 150 g each
500 g mussels
10 g of parsley
2 cloves of garlic
2 dl white wine
1 cauliflower
Salt
Extra virgin olive oil

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All the recipes have been prepared with CB professional cooking equipments.

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Product used for this recipe

LEONARDO 550/6 - 14100727

CHEF 505 - 14100749

MINI LEO 340/3 - 14100861

PLEXI-60 - 14100485

STA 70 - 14100362

Times

80' - FAST COOKING
10' - FAST COOKING
8' - FAST COOKING

In the glass

Pinot Gris, Schoffit, Alsace

Translucent cod, very tender and delicate. The perfect combination with tasty cabbage and mussels.

Preparation

Pierce the cauliflower with a chicken spit, secure it with the forks and cook in the FAST mode for about 80 minutes until it is well coloured outside and tender inside. Set aside 16 florets and blend the rest, whisking them with extra virgin olive oil until you have a smooth puree. Keep warm.

Wrap the mussels, parsley, wine and a clove of garlic in thermal paper; cook in the FAST mode for 10 minutes using the convex cage. Shell the mussels and keep them warm in their liquid.

Place the cod fillets, previously salted, on a layer of thermal paper; dress with oil and a clove of garlic, close the flaps of the paper then cook for 8 minutes, in the FAST mode, using a convex cage with a flat cover.

Serve the cod with the roasted cauliflower florets, its puree and the mussels.

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