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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Stuffed Eggplant with Porcini Mushrooms, Pine Nuts, and Cheese


Don't miss out on making this beautiful blend of flavors!





Ingredients

For 4 people
  • 2 medium eggplants.
  • Salt.
  • Extra virgin olive oil.
  • 150g fresh cheese.

For the confit porcini:

  • 100g fresh porcini mushrooms.
  • Extra virgin olive oil.
  • 6 cloves of garlic.
  • Salt.

For the vinaigrette:

  • 4 tablespoons of the oil from confiting the mushrooms.
  • 1 and 1/2 tablespoons caramelized vinegar.
  • Parsley.
  • Salt.
  • 30g pine nuts.


Preparation

To confit the porcini: wash, dry, and chop the mushrooms...
Put them in a small saucepan with the unpeeled garlic cloves, covered with olive oil and a pinch of salt...
Cook over very low heat, without letting it fry, for 25 minutes. Remove from the oil and set aside separately — the mushrooms in one bowl, the oil in another.
To make the vinaigrette: toast the pine nuts in a dry pan, no oil needed; set them aside.
In a bowl, whisk together the vinegar, chopped parsley, a pinch of salt, and those 4 tablespoons of mushroom-infused oil. Set this aside...
To cook the eggplants: wash them and cut in half lengthwise. With a knife, score the flesh all the way down to the skin without cutting through it, and sprinkle with salt...
Fry them on both sides in a pan with just a few drops of oil, until they're soft inside...
With a spoon, scoop out the flesh — you'll want to keep those eggplant skins intact because they'll be your boats for stuffing.
Mix the drained mushrooms with the eggplant flesh and the fresh cheese cut into cubes...
Stuff the eggplant boats with this mixture...
Serve the stuffed eggplants on plates, drizzled with the vinaigrette mixed with those toasted pine nuts...


I hope you enjoy it!

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