Cod mousse with spinach pesto
comifrio musse-de-bacalhau

Preparation

Using a food processor, blend the thawed codfish balls with 2 tablespoons olive oil, the egg, the egg white, the cream, the salt (if needed) and pepper until smooth.
Pour into 4 moulds with capacity 150 ml each, greased with 1 tablespoon olive oil. Arrange them on a large roasting pan with water and bake. Cook for 20 to 30 minutes, or until the mousse is firm. Remove from the oven and set aside.
Blend the garlic with the olive oil using the food processor. Add the spinach leaves and blend on pulse until ground up. Mix in the walnuts, the cheese, the salt and the freshly ground black pepper.
Serve with the mousse accompanied with the pesto and garnish with spinach leaves sautéed in olive oil and garlic. “ET VOILÀ”, the traditional flavour of COMIFRIO codfish balls with a heavenly lightness!

COMIFRIO hopes you enjoy your meal!

Ingredients

1 pack of COMIFRIO Codfish balls gourmet
13 tablespoons olive oil
1 egg
1 egg white
1/2 teacup cream
4 cloves of garlic
1/2 small bunch of spinach leaves
1/2 teacup of chopped walnuts
4 tablespoons of grated parmesan cheese
salt and freshly ground black pepper to taste

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