Cola de bacalao skrei con costra de pistachos y chips de boniato

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1 cola de bacalao skrei limpia de espinas
	
1 boniato
	
Sal
	
Aceite de oliva virgen extra
	
Para la costra de pistachos:
	
2 cucharadas de aceite de oliva virgen extra
	
1/2 cucharadita de sal
	
1/2 cucharadita de pimienta molida
	
1 cucharada de mostaza antigua
	
1 cucharada de miel
	
1/2 taza de pistachos pelados y picados
	
1/2 taza de pan rallado grueso (panko)
	
El zumo de medio limón

	 


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Encender el horno a 200º.
	
Pelar el boniato y cortarlo en rodajas finas.
	
Colocarlas sobre una fuente de horno cubriendo el fondo, añadir sal y un poco de aceite de oliva y hornear 10 minutos.
	
Mientras mezclar bien en un bol todos los ingredientes de la costra.
	
Sacar la fuente con los boniatos del horno, colocar encima la cola de bacalao con la piel hacia abajo y cubrir con la costra.
	
Hornear unos 15 minutos.
	
Servir caliente.


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