Cabillaud espagnol grillé à la poêle, sauce picada aux amandes

Ingrédients

• 1 14 ounce cod fillet (390 grams)
• 3 tablespoons of extra virgin olive oil
• 1/2 teaspoon of saffron threads
• 2 cloves of garlic
• 12 blanched Marcona almonds
• 1 1/2 thick slice of day old baguette bread
• 1 tablespoon freshly chopped parsley
• black pepper
• sea salt
• 1 lemon

Préparation

1. 1

   Add 12 blanched Marcona almonds into a small fry pan which is over medium-high heat. Toast the almonds for 4-5minutes. Be careful to mix them continuously to avoid burning.

2. 2

   Remove them and transfer to a mortar, then add in 2cloves of garlic which is mince, one tablespoon of freshly chopped parsley, and one slice of day-old baguette bread. Pinch in ½ teaspoon of high-quality saffron threads.

3. 3

   Now, let’s use a pestle and pound down all the ingredients until you form a paste, about 4 to 5 minutes.

4. 4

   It’s time to pour 2tablespoon of extra virgin olive oil into the mortar and mix with the other things. Set aside.

5. 5

   Pat down a 14 0unce filet of cod with some paper towels, to remove any moisture, and cut it into two fillets.

6. 6

   Dribble some extra virgin olive oil over them, season adequate sea salt and freshly cracked black pepper.

7. 7

   Add the fillets into a non-stick frying pan which is over medium-high heat, and is heated for 2minutes.

8. 8

   Each side of the fillets should be cooked for 3minutes. After totally six minutes, remove them and transfer to a serving dish.

9. 9

   Grab the picada sauce, which was made before, and add to the same pan over the same heat. Cook them and mix just for 30 seconds.

10. 10

    Put the picada sauce on top of each fillet, use a lemon wedge for the garnish.