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.

  • 300g of parsnips 
  • Water 
  • Salt 
  • 50ml of milk 
  • 1 tablespoon of butter 
  • Juice of ½ lemon 
  • 1 black garlic clove 
  • 4g of squid ink 
  • Olive Oil 
  • 1 cod loin 
  • 1 black garlic clove 
  • 1 onion 
  • Olive oil with blended black sesame seeds 
  • Coriander 
  • Toasty squid ink crisps 

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