Chef’s tip
“The low heat ensures that the cod has a very soft texture“
| 4 loins of fresh cod | |
| 500 ml virgin olive oil | |
| 2 sweet potatoes | |
| 50 ml of almond beverage | |
| 1 clove of garlic | |
| 2 bay leaves |
A recipe that allows us to adapt the texture of solid foods, whether they are presented as easy to chew or in the form of purée in case of worsening swallowing
| 1. | Place the oil in a casserole with the garlic and the bay leaves. Maintain the temperature so that it does not exceed 80ºC for 10 minutes. |
| 2. | After this time, add the loins and let them cook for 10 minutes over a low heat. Avoid the oil frying in order to ensure that the centre of the cod is tender. |
| 3. | At the same time, cook the sweet potatoes whole in the oven at 220ºC for 35 minutes |
| 4. | Let the sweet potatoes cool and peel them. Mash them with the vegetable drink and two tablespoons of the oil and the gelatin (collagen) released by the cod during cooking. |
| 5. | Serve with a sweet potato base and place the smooth skinless cod on top. |