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Guindara with roast cherry tomatoes, vanilla-scented pumpkin cream and basil oil
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Course
Main Course
Alaska Product
Alaska Black Cod
Servings
4
Ingredients
4
small pumpkin
4
vanilla pod
olive oil
a few basil leaves
handful of pine-nuts
480
ml
virgin olive oil
48
cherry tomatoes
2400
g
Guindara
black cod
Instructions
Peel the pumpkin and cook. Mash with the vanilla pulp, a small glass of the cooking water, salt and a drop of olive oil until you have a smooth, creamy purée. Keep aside.
For the oil, mash the basil leaves with the olive oil and pine-nuts Keep aside.
Put the cherry tomatoes on an oven tray with a pinch of salt and a drop of olive oil and roast for 7-10 minutes.
Cut the black cod into 4 pieces and steam in the vegetable stock with a sprig of rosemary for 4-5 minutes.
Serve accompanied by the courgette cream, the roast cherry tomatoes and the basil oil.