Slice of black cod marinated and Yellow Adamas
12 July 2021Preparation
Slice of black cod marinated with coarse salt and Timut pepper for an hour, grilled again, millefeuille of potatoes blanched, thinly sliced with mandoline and brushed with salted butter, then finished for 20 minutes in a 230°C oven, sour cream and drops of chlorophyll, santolina.
