Cod served on a bed of Parsnip Puree with a Chimichurri of Capers and Tesmi

4 persons.

Ingredients:

400 grams parsnip
4 floury potatoes
Celtic salt
8 tablespoons Tesmi
50 grams of mature cheese
50 grams of parmesan cheese
3 tablespoons kefir
2 garlic
2 tablespoons rosemary
15 grams parsley
Lemon zest
100 grams of capers
4 cod fillets
Lemon
Pepper
Salty

Materials:

Oven

Blender

Sieve

Saucepan

Pan

Cutting board

Baking tray and baking paper

Grate

Preparation method:

Place the capers in a sieve and rinse with water. Let them drain.

Peel the parsnips and potatoes. Cut them into small pieces. Boil them in plenty of water with a pinch of Celtic salt for 12 to 15 minutes.

Chop the garlic and parsley finely. Preheat the oven to 180 degrees. Take the baking tray and cover it with baking paper. Place the cod fillets on it. Place a tablespoon of Tesmi on each cod. Spread this well over the cod.

Melt 2 tablespoons of Tesmi in the saucepan. Then add the garlic, rosemary and lemon zest. Then cut the lemon into slices and place this on the cod. Sprinkle the cod with pepper and salt and then put it in the oven for 10 minutes.

Add the parsley and capers to the saucepan with the garlic and rosemary. Let it cook for 1 to 2 minutes on the heat. Mix it well and then turn off the heat.

Drain the parsnips and potatoes. Put this in the blender with the mature cheese, Parmesan cheese and kefir. Add 2 tablespoons of Tesmi. Mix this into a nice puree.

Scoop 2 or 3 tablespoons of the parsnip puree onto a plate and spread it out a bit with the spoon. Place the cod fillet halfway over it. Garnish the chimichurri over the parsnip puree.

This taste sensation will amaze your taste buds.

Enjoy your meal!