Cod with sobrasada sauce and honey over rice for Kitchen Robot
restaurant 4 portions
schedule 30 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt4 loins of desalted cod with skin
- task_alt100 g. onion
- task_alt200 g. of round grain rice
- task_alt100 g. of Iberian sobrassada (in pieces)
- task_alt40 g. honey
- task_alt50 g. cream
- task_alt1 clove garlic
- task_alt50 g. of olive oil
- task_alt100 g. of fresh spinach leaves
- task_alt600 g. of water
- task_alt1 poultry stock cube
- task_alt1 tsp. of salt
step by step recipe
- Put the garlic, onion and oil in the jug, chop 2 seconds at speed 5.
- With the spatula, lower the vegetables to the bottom of the pan and fry for 5 minutes at 120°C, speed 1, reverse rotation. Meanwhile, wrap each cod loin in cling film and set aside.
- Add the spinach, program 2 min, temperature 100°C, speed 1, reverse rotation.
- Blend for 10 seconds at speed 5. With the spatula, lower the ingredients to the bottom of the pitcher.
- Add the water, rice, salt and poultry stock cube to the pitcher. Place the cod loins in the steamer tray. Place the steam container in its position and program 15 minutes at 120ºC temperature, speed 1, reverse rotation. Remove the steamer and set aside.
- Pour the rice into a bowl, spread it with a spatula and place the cod loins on top of the rice. We keep warm.
- Put the sobrassada and honey in the jug and program 3 minutes at 80°C temperature, speed 1, reverse rotation.
- Add the cream and program 1 minute at 80°C temperature, speed 1.
- Drizzle the cod with the sobrasada cream and serve.
