Recipe of Cod & chestnuts Delta Poke Bowl

Instructions

1. Cook Montsià Bomba Rice with water, a pinch of salt for about 15-16 minutes. Cool and set aside.
2. Heat water in a small saucepan to cook the edamames for about 4 or 5 minutes. Drain and chill.
3. Wash the sweet potato and put in a plate with a bit of water at the base. Cover and program the microwave at maximum power for about 8-10 minutes.
4. Then prick it and check that it is tender. Allow to cool. Peel, dice and pass them through the pan to take color.
5. Cut the radishes into thin slices and the avocado into a fan shape.
6. Steam the cod and once cooked, distribute it very carefully, as it is very delicate. Also take the opportunity to steam the artichokes.
7. To prepare the chestnut vinaigrette: Make a deep cut in the skin of the chestnuts and cook them in the fire, baked or in the microwave (3-6 minutes at maximum power). Peel and reserve.
8. Inside the glass of the electric mixer, crush the chestnuts with the olive oil, the rice vinegar and a pinch of salt and another of fresh rosemary.
9. Place the Montsià Rice in the bottom of the bowl and on top, harmoniously arrange the previous preparations. Drizzle with a little vinaigrette, a pinch of chopped fresh rosemary and enjoy.