Warm cod and prawn timbale with pea mint cream, golden artichokes and toasted almond oil
An original seafood and fish recipe with elegant, gentle layers: seared cod and prawns over a silky pea and mint cream, topped with golden artichokes and a drizzle of toasted almond oil. It balances freshness, texture, and delicate yet deep flavor.
Ingredients
- 500 g skinless cod fillets (cut en 4 porciones)
- 320 g raw peeled jumbo prawns (without vena, unas 12 units)
- 300 g peas (fresh or congelados)
- 240 g artichoke hearts (escurridos and cut por the mitad)
- 80 g shallot (chopped fina)
- 10 g garlic (chopped)
- 180 ml fish stock (suave)
- 120 ml heavy cream (divided)
- 10 g fresh mint leaves (more extra for decorar optional)
- 25 g sliced almonds (unsalted)
- 45 ml olive oil (divided)
- 20 g butter
- 60 ml dry white wine
- 1 unit lemon (zest fina and 2 tbsp of zumo)
- 2 g sweet paprika
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Pat the cod fillets and prawns dry with paper towels. Season both with 1/2 teaspoon salt, black pepper, sweet paprika, and 1 tablespoon lemon juice.
- 2
Heat a small skillet over medium heat and toast the sliced almonds for 2 to 3 minutes, stirring often, until golden. Remove and blend them with 2 tablespoons olive oil and the zest of half the lemon to make a rustic textured oil. Set aside.
- 3
In a medium saucepan, heat 1 tablespoon olive oil and 10 g butter over medium heat. Add half of the shallot and half of the garlic. Cook for 2 minutes without browning. Add the peas and fish stock, bring to a gentle simmer, and cook for 4 to 5 minutes.
- 4
Add 60 ml (1/4 cup) heavy cream and the mint leaves to the pea mixture. Blend until smooth and silky. Adjust with a pinch of salt and a few drops of lemon juice. Keep warm over very low heat.
- 5
Toss the artichoke hearts with 1 tablespoon olive oil, a pinch of salt, and a little lemon zest. Place on a tray and roast for 12 to 15 minutes at 200 °C / 400 °F, until the edges are golden.
- 6
While the artichokes roast, heat a large ovenproof skillet with 1 tablespoon olive oil over medium-high heat. Sear the cod for 2 minutes on one side. Add the prawns around it and cook for 1 minute. Turn the prawns, add the remaining shallot, the remaining garlic, and the remaining 10 g butter.
- 7
Pour the white wine into the skillet and let it reduce for 1 minute. Add the remaining 60 ml (1/4 cup) heavy cream and 1 tablespoon lemon juice. Transfer the skillet to the oven and finish cooking for 6 to 8 minutes at 200 °C / 400 °F, until the cod is tender and the prawns are cooked through.
- 8
To serve, spread a base of pea and mint cream on each plate. Top with one cod fillet and 3 prawns. Arrange the golden artichokes over and around. Spoon over the pan juices and finish with the toasted almond oil. Garnish with extra fresh mint if desired.
Chef tips
For a more defined presentation, use a plating ring to shape the cream before setting the cod on top. Do not overcook the prawns so they stay juicy. The pea cream can be strained for an even smoother texture.
Substitutions
You can replace the cod with firm hake or pollock. Jumbo prawns can be replaced with large shrimp. If you do not have shallot, use sweet onion. Almonds can be swapped for hazelnuts, keeping the tree nut allergen in mind. For an alcohol-free version, replace the wine with extra fish stock and a few more drops of lemon juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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