Peas cream, avocado, cod and dark chocolate
400g fresh peas
200g cod fillet
1 ripe avocado
Dark chocolate 90%
Skin potatoes and cut them into cubes. Brown scallion in a pan with 2 tbsp of olive oil and add potatoes and fresh peas (keep a handful for serving). Pour 600 ml vegetable broth and cook for 25 minutes. Blend everything and pour some water if it’s too dense.
Cut the cod into cubes; season it with 2 tbsp of oil and 1 tbsp of paprika. Cook the cod in a pan for 2 minutes.
Serve the pea cream with fresh peas, avocado cubes, cod and dark chocolate.
Silvia Pozzati as photographer