Ingredients
400 g almonds
4 tbsp Soy sauce
10 cod loins
2 egg yolks
1 dl cornflour
½ dl dried barbecue spices
1 green Milan cabbage
1 dl sesame oil
10 sprigs of parsley
4 cloves of garlic
1 bunch of watercress
Nutmeg
Olive oil
Salt and pepper
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See all relevant products for this recipeCooking instructions
Peel 300g of almonds and mix with 4 dl of water. Add the salt and grated nutmeg. Keep the mixture cool. Mix the remaining 100 g of almonds with the Soy sauce and bake in the oven for 10 minutes at 175°C.
Salt the defrosted loins and batter on one side, by first dipping in the egg yolk, and then in a mixture of corn flour and barbecue spices. Fry the battered loins in the oil for four minutes on each side.
Blanch the green Milan cabbage in the salted water, and then toss in sesame oil with the finely chopped parsley and crushed garlic. Season with salt and pepper.
Serve the hot loins with the cabbage, almonds and almond sauce, sprinkled with the Ghoa Cress/cress.
