Do you remember? In 2011, Naranjo participated in the TV show 'Come Dine With Me'. He made this delicious dish that was very well received! Especially for the 19th edition of our LIVING magazine, he dove into the kitchen with his children, recreated this 'classic' dish, and shares the recipe with you:
Ingredients
(For 4 people)
4 firm pieces of cod fillet with skin (200g/piece)
Small kilo cherry tomatoes
100g granulated sugar
Green salsa:
Fresh basil plant
Fresh pack of parsley leaves
Jar of capers
Jar of pickles
Good mustard
Olive oil (or grapeseed oil)
White wine vinegar
Honey
Mash:
1kg floury potatoes
Rocket lettuce
Roll of goat cheese
1 egg yolk
nutmeg
salt
pepper
Preparation
We start by making our creamy mash. Peel the potatoes and cook them in lightly salted water until they easily fall off your fork. Drain the potatoes and flour them on the heat (let the remaining water from the potatoes evaporate over low heat).
The potatoes can be mashed or crushed (if you like pieces in your mash). Season the mash with nutmeg, pepper, and salt, and stir in the goat cheese in small cubes. Because the potatoes are still warm, this cheese will be absorbed into the mash. Stir in the rocket lettuce at the end so it doesn't get too flat.
We will make the green salsa by mixing a handful of fresh basil and parsley leaves with some capers, pickles, a spoon of mustard, olive oil, white wine vinegar, and a spoon of honey. The result should be a bright green and fresh sauce.
Prepare the cod à la minute so it stays juicy. Briefly fry the cod in a hot frying pan with olive oil (starting with the skin side) on both sides. Season with pepper and salt. Once it is seared, let it continue to cook in a dish in a preheated oven (covered with aluminum foil) for 20 minutes at 180 degrees.
Wash the cherry tomatoes and cut them in half. Sauté in olive oil and season with a little pepper and salt. Add the sugar and let the tomatoes continue to simmer (confit).
Presentation
On the preheated plates, we spoon a dollop of the bright green salsa. We fill a good half ring with the goat cheese and rocket mash. On top of this, we place the cod, finishing it off with a basil leaf. Alongside the tower of mash and cod, we spoon a few dollops of the confit cherry tomatoes.
Enjoy your meal!