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TIMBALE OF SAUTÉED CAULIFLOWER WITH CONFIT OF COD COOKED AT A LOW TEMPERATURE AND TOMATO VINAIGRETTE

Recipe from the El Portalón restaurant, Logroño (La Rioja).

Ingredients for 4 people:

  • 1/2 Calahorra cauliflower
  • 2 garlic cloves
  • Beef dripping
  • 600 g cod
  • 2 tomatoes
  • Cumin
  • La Rioja olive oil
  • Sherry vinegar
  • Dill

Preparation:

Break up the cauliflower into florets and blanch in salted water and milk. Remove from the heat and chill in iced water. Drain and set aside.

Make a confit with the cod fillet in extra virgin olive oil; do not allow the temperature to exceed 70 °C for 5 minutes to ensure it remains juicy. Drain on absorbent paper.

Remove the tomato skins by cutting a cross at the base and dropping into boiling salted water for 30 seconds. Remove and chill in iced water, then set aside.

Remove the tomato skins and pips and cut into small dice. Add oil, vinegar and a pinch of sea salt, cumin, dill and half a garlic clove, and leave to marinate.

Melt a little beef dripping and olive oil in a frying pan with some finely-sliced garlic and then add the cauliflower and sauté it until al dente. Remove from the heat and set aside.

Presentation:

Make a bed with the cauliflower and top with around 150 grams of cod confit per person. Drizzle with the tomato vinaigrette and garnish with a sprig of dill.

Crema de coliflor y patata con flor de huevo y caviar
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Polígono Varillas C/A s/n, 26550, Rincón de Soto (La Rioja) T.: +34 941 141704, F.: +34 941 141952 | coliflor@coliflordecalahorra.com