Male White Trench Coats

Cod curry with thick sauce mustard and mimosa to polenta and broccoli

Here I really divertita.Perche 'and cook' fun (at least for me). I've never been good at drawing, even though I tried in every way to improve my skills' artistiche.In this dish I 'extract' my artistic talent for the pleasure of the eye and palate.
a mimosa on our table to offer to those who amiamo.Una and tasty but simple meal that transmits love the way in which 'presented.

Ingredients for 4 people: 300 gr
. Broccoli boiled in salted water
200 gr. cornmeal (polenta) precooked
300 grams of cod fillets
1 / 2 onion, chopped extra virgin olive oil


salt 1 teaspoon pepper curry

for thick mustard sauce: 100 gr
. tofu mayonnaise
30 gr. of old-style mustard (with beans)
20 gr. malt corn
Procedure:
Mash the cooked broccoli and add a tablespoon of extra virgin olive oil and shape and form the sprigs in the pot. Cook the corn flour in boiling salted water, following the cooking instructions on the package or until 'it becomes a cream densa.Formare small yellow balls (the flowers of mimosa) with cooked maize flour and artistically arrange them next to the' broccoli sprig '.
Prepare the mustard cream by mixing the ingredients indicati.Preparare cod. In a pan, put two tablespoons of extra virgin olive oil and chopped onion and cook on medium heat for 1 minute then add the curry and the cod, cook for 2-3 minutes. So have the cod in the pot and a mustard sauce following the fantasia.Versare a little oil on the twig of mimosa (polenta and broccoli). Sprinkle with pepper to taste.