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