Preparation

1. To make the vegetable stock: in a saucepan lightly fry the onion and celery, add salt and water. Let cook for 15 min. Strain and set aside.
2. For the sauce: take 200 g of the prepared stock, put the black garlic pulp in it and bring to the boil. Mash up the garlic pulp, add 2 tablespoons of oil, salt and pepper to taste, strain and set aside. The sauce is served cold.
3. . Wash the chard and cook in boiling water with a pinch of salt (boil for 2 min). Drain them and form them into flowers. Set aside.
4. Roast the almonds in the oven, at 170°C for 2 min, then spread out on a flat tray and sprinkle with oil and a little salt. Set aside.
5. Cut the cod into pieces, dust it with flour. Fry quickly in a hot pan with plenty of oil.
6. In a baking sheet, place the fried cod, mixed with the cooked chard buds. Drizzle with oil and sprinkle almonds on top. Cook in the oven at 190°, for 3 min.
7. Serve by spreading the black garlic sauce on the plate and laying the cod, chard and almonds on top. Serve quickly.