COD WITH WINTER SALAD

PREPARING

Let's start with the cauliflower cream: clean the white cabbage, blanch the tops until they are almost cooked.

Once they have been cooked correctly, drain them and put them in a pan with a base of extra virgin olive oil and a clove of garlic; add the almost cooked cabbage and let it brown slightly. To prevent it from acquiring a darker color, add salt to taste and cover everything with a little very light vegetable broth, letting the cabbage cook well. Lastly, paying attention to eliminate the clove of garlic, with the help of an immersion blender we create our cabbage cream.

For the vegetables: cook the vegetables separately, boiling them in a saucepan with 30% of soft vinegar and 70% of water and salt to taste.

Now let's talk about the aromatisation: let's create a citronette, lemon juice, salt and extra virgin olive oil, whipping vigorously thus having an emulsion.

Now for the plate up: lay the roasted cod on a bed of white cabbage cream, surrounded by vegetables and cuddled by the vinagrette.