Lasagna With Mango And Cod Brandade

Despite the fact that cod and mango may seem exotic and incompatible, in reality, they are two foods that are perfectly integrated in a mango lasagna. The secret is in the way of preparing the cod.

Its meat has a low percentage of fat, but it has a higher percentage of sodium, potassium and vitamin B12 than other types of fish.  It is considered that, for every 100 grams of cod, 89 milligrams of sodium, 274 milligrams of potassium, and 0.53 micrograms of vitamin B12 are obtained.

On the other hand, this amount of cod provides 180 grams of phosphorus and 74.4 calories. In short, it is a fish with multiple nutritional properties that benefit health and that should be taken advantage of. Here we help you to do it with a different, easy and succulent recipe.

Mango lasagna and cod brandade

Ingredients

• Olive oil
• 1 head of fresh garlic
• 2 mangoes
• 4 small potatoes
• 1 piece of desalted cod (300 g)
• 1 bunch of chives
• Whole milk (amount needed)
• Seasonings: salt, freshly ground black pepper
• 2 tablespoons of black sesame seeds (30 g)
• Iberian cured loin (the amount you want)

You are interested in reading: 7 incredible reasons to eat mango

Preparation of cod (brandade)

1. Since the fish has to be confit before we start preparing the lasagna, it will be necessary to carry out this process first. To do this, we will start by cleaning the cod. There should be no thorns or skin remnants. Next, we proceed to cut it into pieces no more than 3 centimeters thick.
2. Heat a pot with water, a handful of sea salt, 2 whole garlic cloves (unpeeled), a splash of oil and some black peppercorns. Do not let the water boil. Otherwise the fish will cook and it is not the idea.
3. After a couple of minutes, we put the pieces of cod in the pot and let it cook for about an hour. Make sure that the water does not reach the boiling point during this time.
4. Once the hour has passed, we drain the cod a little and reserve.

Preparation of lasagna

1. We peel, wash and cut the potatoes into thin slices. Next, we place them in a pot and cover them with water.
2. We put the pot to heat over medium heat so that the potatoes are cooked. Once they are well done, we drain the liquid.
3. Place the potatoes in the blender with a little of the cooking liquid, a little pepper and the confit cod.
4. We process at medium speed and pour in, little by little, the milk and another little olive oil until all the ingredients are well mixed. We must obtain a slightly thick cream but consistent enough to fill the lasagna.
5. We let the mixture cool a bit to room temperature. This process can take between 5 and 15 minutes.
6. Meanwhile, we peel the mangoes and cut them into slices with a thickness of less than 3 centimeters.
7. Besides, we cut the Iberian loin into flakes. We booked.
8. We place a mango sheet on a plate and proceed to add a layer of cod (brandade) and on top of it, a slice of Iberian loin. Cover with another sheet of mango, sprinkle some sesame seeds on top and that’s it! If we wish, we can also add a little fresh chives.

In conclusion … try it!

Fish is usually served with a fruit sauce, and perhaps that is why we are more used to this presentation. However, there are other ways to harmonize the flavors of the fruit with those of the fish meat, such as the mango and cod lasagna.

Cod meat, when cooked as brandade, is very juicy and, when mixed with mango (a fruit that is not only fleshy but also juicy), it makes the lasagna have a very pleasant consistency, smooth and easy to assimilate as far as taste is concerned. . The combination of salty and sweet will leave us a very good taste in the mouth.  

What is most appreciated about this recipe for mango lasagna is the fact that it consists of a different preparation, eye-catching and totally free of flour. For this reason, it is perfect if our objective is to prepare a different dish or starter, but as nutritious as any traditional fish preparation. There is a world beyond hake bathed in lemon juice.