Baked cod with vegetables and Roquefort sauce

DAILY
Moderate 2 Yes

Ingredients

Preparation

Cut the potatoes, onions and tomatoes into slices and mix with a little olive oil and salt. Place the vegetables on a baking tray and cook at 190ºC for 35-40 minutes. For the sauce, chop the onion and garlic, and crumble the cheese. Cook the onion and garlic in the butter over a medium heat, stirring until golden brown. Add the chicken stock and Roquefort, and continue cooking until the cheese melts and the liquid reduces.

Season with salt and blend the sauce. Place the cod on the vegetables and bake for 8-10 minutes (depending on the thickness of the cod). Serve with vegetables and warm Roquefort sauce.
Milk from SHEEP

France

Roquefort Papillon Red Wedge Raw Milk 100g

A red Roquefort with PDO, aged for 4 months. Presented in a convenient container, ensuring that the qualities of the product are protected and making storage in the refrigerator easier.

CODE WEIGHT/PC PCS/BOX BRAND % FAT/IDM
197 100 gr 12 PAPILLON 52%