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
800g Potatoes
500ml Olive Oil
8 Green Asparagus Spears
Toasted Almond Flakes (to taste)
150ml Milk
Honey (to taste)
50g Butter
Pepper (to taste)
8g Chives
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. 


To Serve:

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.



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