Cod fillet au gratin with panettone and Grana Padano, endive and pomegranate salad
Easy
4 per.
50 min
Chef Danilo Angé
Ingredients
4 desalted cod fillets at 120 g each
100 g of classic panettone
30 g of Grana Padano within 16 months
1 pomegranate
200 g of Belgian endive
200 g of red radicchio
extra virgin olive oil
salt and pepper
Preparation
Remove the crust from the panettone, place it on a baking tray, dry in the oven at 100°C for 30 minutes and blend together with the Grana Padano.
Cut the pomegranate in half, collect the seeds and emulsify the juice with oil, salt and pepper.
Cut the endive and radicchio into julienne strips and season them with the emulsion of oil and pomegranate juice.
Remove the bones from the cod fillets and cook them in a pan with a little oil, arrange them on a baking tray, sprinkle them with the panettone and brown them.
Arrange the endive and radicchio on serving plates, arrange the cod fillets and complete with the pomegranate seeds.
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