Ingredients (2 serves)
- For the codfish:
2 codfish loins
- 750 ml extra virgin olive oil
- 4 cloves of garlic
- 1 bay leaf
- 1 sprig of thyme
- Peppercorns to taste
For the mash:
1 large orange sweet potato
- Salt and pepper to taste
- Tender stalks from one bunch of asparagus
Side dish:
1 bunch of asparagus (the spears)
- 2 stems of cherry tomatoes on the vine
- Microgreens
Directions
To prepare the codfish, place the defrosted loins in an iron pot, cover with olive oil, add the garlic cloves, bay leaf, thyme and pepper, and cook on low heat, without boiling, for about 25 minutes.
In another pot boil the sweet potato cut into cubes and seasoned with salt. Drain and mash with a masher. Discard the tough stalks from the bunch of asparagus and cut about half of the remaining stalks into small pieces. Place some of the olive oil from the cod in a frying pan and sauté. Then add the mashed sweet potato and mix well, seasoning with salt and pepper to taste.
Sauté the remaining asparagus (the spears that are left over) and cherry tomatoes in a frying pan with olive oil from the codfish.
Place the mash, asparagus and codfish on a dish and serve with the cherry tomatoes and microgreens.
Bon Appétit!