Difficulty level: medium
Preparation time: 1h
For the "calçots" cream:
For the cream of roasted “calçots” (spring onions): boil the water and add the peeled potatoes. When they are cooked, add the peeled “calçots”, 5 min. Salt and add the cream. Mash and strain through a chinoise. Add a little romesco oil.
Grill the cod on a griddle.
Fry the floured “calçots” until crispy. Cut them in half.
On a plate, put the hot “calçot” cream and, on top, the cod and some romesco oil. Put half a crunchy “calçot” on top and sprinkle with chives.
We encourage you to enjoy the most popular fish in Catalan cuisine in a different way. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, prepares a recipe with cod fillet, using a simple cooking method, i.e. grilled, so as to preserve its flavour and properties, and accompanied by a “calçots” sauce. Thus, you can discover a new way of enjoying typical winter vegetables beyond the classical and popular “calçotadas” (spring onion festivals).
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