 COURGETTES FILLED WITH COD Ingredients (for 4 people) 200 grams of desalted cod Clean the courgettes and decorate with channels (see photo). Cut into pieces 3 cm long and empty. Cook and place aside. Beat the cod together with the egg whites, salt, and a pinch of cayenne pepper. Add the whipped cream and the pistachos. Fill the courgettes with this mixture on an oven tray covered with buttered paper and introduce into a pre-heated oven at 180ºC for about 15 minutes. For the sauce: 100 grams of butter, 250 grams of prawn's heads, 1 head of garlic, one small leek, 1/4 litres of cream. Fry the vegetables lightly in the butter, add the prawn's heads, and cook for a few minutes. Fill with liquid cream. Cook for a further 3 minutes and pass through a sieve. Decorate to taste. |
