Cod pudding in spicy sauce

INGREDIENTS for 4 PERSONS 2 large slices of cod, 3 eggs, a box of cream, bay leaf, salt, white pepper, butter to grease the mold.

For the sauce: 75 g of toasted almonds, a head of garlic, a tomato, a spicy Chili, 3 sheets of gelatin, a teaspoon of chilli pepper, oil, vinegar, salt.

Scalded in the head of garlic and tomatoes for an hour.

Put to soak the chili very hot water and set aside the pulp with a spoon.

In a blender mix the garlic, the flesh of the pepper, the tomato, there seeds, skinless almonds and plenty of oil; Add salt, sprinkle with pepper and add two tablespoons of vinegar (should be a creamy sauce).

Passed the gelatin sheets in cold water and let them dissolve in two tablespoons of hot water; blend the hot sauce and let it sit for 2 hours.

Cook the cod in boiling salted water with the addition of a Laurel leaf, remove the skin and bones and break it into small pieces.

Beat the eggs with the cream and add the cod mixture, spread the mixture into individual ramekins, previously anointed with butter, and place a portion of spicy sauce.

Bake the pudding in the oven in a Bain-Marie, for 20 minutes, (the dough should solidify, but the sauce should be creamy inside).