CRUZ White Colheita
CRUZ White Colheita is a rare vintage, made with white grapes from a single harvest. Its complex flavours of dried fruits and honey pair perfectly with refined salty appetizers.
AgreementsRecipe Cod loin with red onion and watercress
People : 4
Preparation :15
Cooking time :60
Ingredients :
- 4 pieces of cod
- 2 red onions
- 200 g corn bread
- 50 g watercress
- 50 cl red wine vinegar
- Olive oil
- Sugar
- Salt
- Garlic
- Bay leaf
Preparation :
- Remove any bones from the cod loins. Place them in a roasting tin and add oil until they are half covered. Flavour the oil with 2 bay leaves and 4 cloves of garlic, slightly crushed. Place in the oven at 160ºC for 30 minutes, or until the cod begins to flake apart.
- Cut the red onions into wedges and sauté on a high heat with a little oil, salt and sugar. Do not allow them to cook too much, the onion should remain crunchy. Add the vinegar and reduce.
- Break the cornbread into crumbs. Fry gently in oil, with a crushed clove of garlic, until they turn crisp. Season with salt.
- Place the cornbread in the centre of the plate and top it with the cod loin and red onion. Emulsify the oil left in the roasting tin with a whisk and pour over the cod. Serve with a watercress salad.
