COD WITH SPINACH AND "ALIOLI" SAUCE -
CAL PEP RESTAURANT

Ingredients

• 4 pieces of desalted cod (200gr. each cut)
• 320gr spinach, (80 gr. Per piece)
• Raisins and pine nuts

For the alioli sauce:

• 1 egg
• 1 clove garlic
• 1 cup olive oil

Preparation:

Fry the cod, floured previously, in a pan with hot oil. When we have boiled the spinach, saute with a handful of raisins and pine nuts in a pan with some oil. Add to the fried cod a layer of spinach and, above, a layer of alioli sauce, put it on a cookie sheet and let it grill to 160 degrees. (until the alioli becomes golden) Once melted, add a little bit of olive oil and you can serve it.

To make the alioli:

In a mixer, put 1 clove of garlic, an egg, a cup of light olive oil and a little bit of salt. Beat it slowly from the bottom of the mixer and slowly rises. It must be compact as mayonnaise.