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Codfish croquettes with tapenade and spinach cream


Cod Brandade Croquettes Frinca / Prielá 3 g
Pitted black olives 50 g
Caper 25 g
Anchovy 15 g
Spinach cream  


- Make the tapenade: finely chop the olives, capers and anchovies, set aside.

- Heat the spinach cream.

- Fry the Prielá / Frinca Cod Brandade croquettes.

- Arrange a trickle of spinach cream at the base of the dish as decoration. Place the croquettes on top.

- Place a spoonful of tapenade on top of the croquettes.