Cod meatballs, piparras and Umbra

• 900 g desalted cod loin.
• 30 g of lemon juice.
• 50 g of Brandy.
• 75 g ground almonds.
• 10 g of garlic.
• 15 g of fresh parsley.
• 80 of Umbra.
• C/S of black pepper.
• 2 eggs.
• 125 g of breadcrumbs.
• 150 g of fresh milk.
• 150 g of breadcrumbs.

Meatballs elaboration:
Mix all the crushed ingredients in the blender and knead very well. Then, bowling, flour and fry in extra virgin olive oil.

• 1 Kg of onion.
• ½ Kg green pepper.
• 50 of garlic.
• 1 Kg of fried tomato.
• 50 g d of vinegar.
• 0,5 L of chicken broth.
• 100 g of piparras (green spicy paprika) from Navarra.

Tomato sauce elaboration:
Fry the garlic, onion and peppers. Add broth, vinegar and tomato. Reduce and crush.

Add the julienne cut piparras to make the pieces feel.

Allergens:
Gluten, fish, dairy and eggs..