Cod cheeks with cauliflower purée and salmon roe recipe
For the cauliflower purée, fill a pot with water and bring to the boil. Add the cauliflower, the potato and the onion, all cut into large pieces.
Cook until soft, drain some of the water and blend to the consistency of a thick cream. Lastly, add some Extra Virgin Olive Oil, bit by bit, blending at the same time to give the cream body.
To make the cod cheeks al pil-pil, fill a pan with cold water, add the cheeks and bring to the boil. When the water starts to boil, remove the cheeks and keep the water for later.
In a frying pan, brown the sliced garlic cloves and then add the cod cheeks and a dash of Extra Virgin Olive Oil. Stir so that the sauce sticks.
After a few minutes, add a drop of the water used to poach the cod cheeks. Stir until the sauce is white in colour, light and slightly thick.
On a small individual plate, serve a little cauliflower purée, place the cod cheek on top and spoon over the pil-pil sauce. Sprinkle fresh chopped parsley and, lastly, using a teaspoon, add a little of the salmon roe.