Cod Confit with Mustard and Rosemary Honey Sauce

This is a dish full of flavours and contrasts that requires fresh cod. Let's start.

Cover some cod loins with olive oil in a casserole dish, a few cloves of garlic and thyme and cook very slowly so that they get a nice, slow confit.

Mix rosemary honey, mustard and liquid cream in a saucepan on the heat. Allow to reduce and keep warm.

Place the cod confit on plates and add the mustard and honey sauce on top. Serve with a sprig of rosemary for decoration.

Cod Confit with Mustard and Rosemary Honey Sauce


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