Xmas Recipe - Grilled codfish with parsnip purée

20 Dec 2019 / Food and Wine Pairing

2 people
40 minutes

Christmas is the favorite holiday season of Beatriz, Aveleda's brand manager. Every year, she likes to surprise her family with a recipe that reinvents the traditional flavors of this season. On one of these occasions, Beatriz, with the help of Clavel's Kitchen, created a delicious grilled codfish with parsnip purée and squid ink. A perfect dish to pair with Aveleda Alvarinho. Discover the recipe and give a refined and irreverent touch to your Christmas.

INGREDIENTS

FOR THE PARSNIP PURÉE

300g of parsnips
Water
Salt
50ml of milk
1 tablespoon of butter
Juice of ½ lemon
1 black garlic clove
4g of squid ink

FOR THE CODFISH

Olive Oil
1 cod loin
1 black garlic clove
1 onion

FOR DECORATION

Olive oil with blended black sesame seeds
Coriander
Toasty squid ink crisps

PREPARATION

For the purée, peal the parsnips and dice it. Boil it in water with salt for 15 min. Remove excess water and place them on a long glass. Add the milk, butter, lemon juice, garlic and the squid ink and blend it until it becomes puréed. For the codfish, heat the olive oil on a pan and stir fry the codfish until it becomes golden. Remove the cod and add an extra dash of olive oil, the thinly-sliced onion and the garlic. Stir fry it until it takes on a caramel hue. Place the purée on a dish, place the codfish on top of the purée and the onion. Decorate with the sesame olive oil, the coriander and the crisps.

Written by Aveleda