Crusted cod on cream of jerusalem artichoke
Instructions
Peel, cut into cubes and cook in milk the topinambur, blending with cooking oil, salt and pepper.
Roast in a pan with oil, garlic and Rosemary and slices of salt cod, pass them to the mixture of egg whites, chopped hazelnuts, potato flour and grated lemon rind and finish their cooking in the oven for 7 minutes at 180 degrees.
Ingredients and dosing for 4 persons
- 200 g of cod
- 1 sprig of rosemary
- 1 clove of garlic
- 2 egg whites
- 50 g of piedmont hazelnuts
- 1 lemon
- Potato starch
- 200 g of topinambur
- Milk
- Olive oil
- Salt
- Pepper