Recipe for the month of May
Cod with Mashed Potatoes, Grilled Asparagus and Honey Sauce
Chef Marco Gomes
Ingredients (Serves 4):
600g Cod Steak
4 Bay Leaves
500ml Olive Oil
8 Green Asparagus Spears
Toasted Almond Flakes (to taste)
Honey (to taste)
Pepper (to taste)
Nutmeg (to taste)
5 Garlic Cloves
Salt (to taste)
Boil the potatoes and mash. Add the milk and butter and season with salt, pepper and nutmeg.
Cook the asparagus. Grill them and season with olive oil and chopped garlic.
Cook the cod at a low temperature (with the bay leaf, crushed garlic and olive oil).
Pre-heat a sauté pan and sear the skin.
Place the mash in the centre of the plate.
Sprinkle with chopped chives and drizzle fine lines of honey over the mash.
Put the cod in the middle of the mash.
Finally, sprinkle with the toasted almond flakes and complete with the grilled asparagus.