INGREDIENTS

1 kg of desalted cod loin
1 onion
1 carrot
1 potato
200 g of dried legume mixture (lentils, broad beans, peas)
1 l of water
Salt
Pepper
1 cauliflower
0.5 l of cream
2 lemons
5 bay leaves
Olive oil
5 slices of legume
12-15 cherry tomatoes
Chopped chives
1 tray of basil - large leaf
Oil for frying

PREPARATION

- Broad bean soup
Chop the onion, carrot, and sauté. Add the potato and legumes. Cook in a pressure cooker. Mash, strain and rectify.

- Cauliflower and cod soup
Blanch the cauliflower three times in water. Cook with the cream and the rest of the cod pieces over low heat. Crush, strain and rectify.

- Cod
Cut into 5 portions of 3x3, infuse with lemon peel, olive oil and bay leaf, for half an hour. Steam for 5 minutes at 80ºC.

- Cherry tomatoes
Bake at 100ºC for 5 minutes with oil and salt.

- Cuixot
Cut into 4x4 slices. Place the thigh slice and gratinate in the oven.

- Plated
Place the fava bean puree in a circle on the cod. Garnish with two tomatoes and chopped chives, a few fried basil leaves. Accompany with the cream in a jar and serve immediately.