Pepper and cod flan recipe with green asparagus puree
- 250 g cod (desalted)
- 10 piquillo peppers
- 3 eggs
- 50 ml of cream
- 14 green asparagus
- 1 clove garlic
- 50 g butter
- extra virgin olive oil
- chives (to decorate)
Preparation of the recipe of pepper and cod flan with green asparagus puree:
For the cream of peppers, laminate half a clove of garlic and put it to brown along with the piquillo peppers in a pan with a drizzle of oil. Season and cook them well on both sides.
Shell the eggs and put them in a beater glass. Season and pour the cream. Add the peppers and crush with the electric mixer. Reserve the cream.
Laminate the other half of garlic and brown it in a pan with a splash of oil. Add the cod and saute for 3-4 minutes on each side. Crumble the fish in flakes and shake the pan well to bind the jelly that has been released. Reserve the fish on one side and the jelly on the other.
Spread two molds with a little oil and sprinkle with flour. Remove the excess flour and pour the pepper cream. Add the cod and leave alternating cream and cod until filling the molds. Place them on a fountain with water and bake to the water bath, at 170 ° C for 35-40 minutes.
For him green asparagus puree, remove the hard parts to the asparagus (reserve the tips) and put them to cook in a casserole with boiling water and salt for 4-5 minutes. Drain and cool in a bowl with cold water. Move to a beater glass and crush with the electric mixer. Heat the puree in a saucepan and add the cod jelly. Mix well.
Sauté the asparagus tips briefly in a pan with the butter. Salt pepper.
Remove the flan from the oven and remove them from the walls of the mold with the help of a knife. Turn, unmold and part in half.
Serve the peppers flan on a plate, add the mash and accompany with the asparagus tips. Season with a splash of oil and decorate with some chives.