COD CRUMBLE WITH CHESTNUTS STEWED SAFFRON FLAVOURED PUMPKIN

 

ingredients: cuatro filetes de bacalao de no más de ciento ochenta gramos cada uno, cien gramos de mantequilla semi-salada, una ramita de perejil, una ramita de eneldo, una ramita de cilantro fresco, ciento veinticinco gramos de castañas ya peladas, un potimarron, ciento veinticinco gramos de castañas peladas y machacadas, treinta centilitros de nata, un poquito de azafrán, y un pellizco de hierbas finas.

preparation: Mix the slightly salted butter, herbs and chestnut fragments to an uniform blend. Spread on the four cod filets. Cook one diced pumpkin with three hundred ml of single cream and one hundred and twenty-five grams of chestnuts to make a compote. At the end add one pinch of mixed herbs and one saffron capsule. Cook the cod in the oven at 170°C for 6 or 7 minutes. Lay out the cod pieces. Make four circles of pumpkin compote, serve with the cod steaks.