Ricetta 13 - Dried Salted Cod : Stock fish - Colette's kitchen delights - by Graziella Martina

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           Dried Salted Cod : Stock fish
 (serves 2)

1 piece of dried salted cod (about 500g in weight)
1 glass of olive oil
2 tablespoons  milk
6 tablespoons  cream

1  clove of garlic
a few slices of breadcrumbs
oil for frying
Leave the dried salted cod to soak in plenty of water overnight. Then bring it to the boil for 10 minutes at a low flame. Drain it well and remove every trace of the skin and the bones. Cut the fish into rather small pieces. Heat a good part of the oil in a saucepan, add the cod and with the help of a wooden spoon, mash it up.
    Take it off the heat and pour over the remaining oil. Soften the mixture with boiling milk, mix in the cream and enhance the flavour with the finely chopped garlic.
    Arrange the creamy mixture into dome-shapes onto a serving plate and serve it with small pieces of toast fried in oil, on which will be spread the creamy cod.
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