Cod with almond crust and cauliflower cashew nut puree

Preheat the oven to 200ºC.

Cook the cauliflower with the cashew nuts until tender and soft in the milk with the bay leaf. Remove the bay leaves and puree the rest to a smooth puree. Season with salt.

Cook the sprouts al dente. Meanwhile, mix 75 grams of butter with the garlic, lemon zest and juice. Brush each fish fillet with 1 tablespoon of this garlic butter and sprinkle with the almond flour. Place the fillets on the baking tray and bake for 510 minutes in the oven.

Meanwhile, melt the remaining butter in a frying pan and fry the sprouts with the hazelnuts until golden brown.

Spoon a spoonful of cauliflower puree in the middle of each plate and rub with the convex side of a spoon into a nice circle. Place the cod fillets in the middle and serve the sprouts.