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Cod, puy lentils, chorizo, asparagus


Fish

Cod

Vegetable oil

Method: Hot pan, oil in, put cod in skin side down, cook until is crispy skin and put fish into oven for 200°C for 4-5 min again skin side down. Depends on size of your fillet


Puy lentils

Puy lentils

Shallots

Garlic

Veg. oil

Thyme

Chicken stock

Method: Get the oil hot in the pot. Add shallots, garlic and thyme. Wash lentils properly and put into the pot. Cover with chicken stock and put some salt. Cook until lentils are soft. Drain. Serve immediately


Chorizo Créme fraiche

Créme fraiche

Chorizo oil

Salt

Lemon juice

Wholegrain mustard

Method: Mix Créme fraiche with wholegrain mustard, lemon juice and chorizo oil. Season with salt.


Chorizo oil

Chorizo

Vegetable oil

Method: Blanch the chorizo sausage in boiling water. Peel it, put into the blender and blitz to shit. From blender into the pan together with vegetable oil and cook it for 45 min on low heat. Sieve it thru muslin cloth. Fried left-over chorizo use for crumble


Chorizo crumble

Leftover chorizo from chorizo oil

Method: Spread it on baking tray with baking paper and bake it for 3 min. 150°C


served with shaved fresh asparagus


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