Recipe: Black and White Rice Tower with Creamed Cod
FOR THE CREAMED COD
½ L milk
½ clove minced garlic
2 tbsp parsley, chopped
2 anchovy fillets
500ml extra virgin olive oil
Salt and pepper, to taste
FOR THE RICE
40g basmati rice
140g black rice
1 Dry the cod well and place in a large saucepan with the milk.
2 Cover with a lid and cook over a low heat for about 20 minutes.
3 Using a slotted spoon, place the fish in a colander and allow to drain well. Set the milk aside.
4 Place the cod in a blender. Add the parsley, anchovies and garlic and mix well until well combined.
5 Continue to blend, adding the oil and stirring until the mixture becomes white and frothy, taking the consistency of a cream. Season with salt and pepper and pour the milk previously set aside to get the right creamy consistency. Set aside.
6 Bring two pans of water to the boil and cook each type of rice according to the package instructions.
7 Drain, keeping the two rice varieties well separated, and with the help of a mould, shape the rice into a tower, alternating the two colours.
8 Place the cod on top and serve.