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Pan-seared cod, black pudding and minted pea puree

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Ingredients:
1 cod fillet
1 slice of Black pudding

for the puree:
80 gr of graden peas
2 fresh mint leaves
salt
pepper
olive oil

Method:

for the puree:
Blanch the pea garden in plenty of salted water, drain and blitz with 2 fresh mint leaves.
Season with a pinch of salt and ground pepper and a drizzle of oil.

meantime

fry the cod skindown in a pan with a drizzle of oil,
cook the black pudding apart on both sides with a drizzle of oil.

Serve like shown in the picture.


By Fernando Ramos

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