Bacalao

Ingredients:

• 4 oz Fresh Cod filet skin on.
• 2 oz green beans cooked.
• 3 oz Potato fingerling cooked.
• 6 leaves Dill.
• 15 pieces Garlic chips.
• 1 tbsp Marcona almond chopped roughly.
• 2 tbsp of a dijon mustard dressing.

For the mustard dressing: (multiply as much as you need)

• 1 tsp dijon Mustard
• 1 tbsp chardonnay vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• lemon zest.

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For the green beans:

• Cook in boiling salted water for about two minutes until tender but a slightly little bite on it. Shock in iced water to stop the cooking process.
• Remove from the iced water and dry in paper towels.
• Portion 2 oz delis.

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For the fingerling potatoes:

• Cook fingerling potatoes skin on in water with garlic cloves, salt and fresh rosemary until with a paring knife there is no resistance.
• Strain water and while hot, peel and set aside.
• put 3 oz on each container with the beans.

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For the garlic chips:

• In a mandolin thin slice the peeled garlic.
• Place in milk to remove the bitterness.
• Strain and fry in blende oil. starting from the oil cold. so it cooks through and doesn't burn.
• strain and put in paper towels. add salt to taste.

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For the mustard vinaigrette:

• Mix all ingredients and set aside in squeeze bottles.

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Final presentation:

• On a sizzle platter put cod. Add salt and olive oil.
• Cook skin side down for about 2 minutes on a plancha until skin is completly crispy
• Turn with a spatula and cook the other side for about 1 more minute.
• Heat up beans and potatoes in boiling water.
• Place Cod in oven for another minute until cod is perfectly cooked
• Strain potatoes, place in a bowl. add dressing and marcona almonds.
• plate potato and beans on the bottom. add cod on top.
• Finish with some dill, garlic chips, lemon zest, and drizzle with olive oil.

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