- 800 g milk
- 500 g desalted cod fillets
- 500 g celeriac
- 100 g sour cream
- bread crumbs
- salad soncino
- extra virgin olive oil
For the recipe for cod and celeriac quenelle, clean the celeriac: place it on the cutting board and remove the peel with a large sharp knife. Remove the earthy residues left in the pulp with the tip of a small knife, finally reduce it to large pieces and boil them in a saucepan with the milk for about 20 'from the boil.
Cut the cod into cubes, add them to the milk with the celeriac and cook everything for 30 '. Drain the cod and celeriac well, then blend them with a drizzle of oil and, if necessary, a pinch of salt, obtaining a soft mixture. Form 16 quenelle with the mixture, with the help of two spoons, or create meatballs; place them on a baking tray lined with parchment paper.
Mix a pinch of salt and pepper in a small bowl, 4-5 tablespoons of breadcrumbs and a bunch of chopped chives (about 20 threads). Spread the mixture over the quenelle, grease them with a drizzle of oil and bake them at 180 ° C for 5 ', then set the grill function and continue for 4-5'. Season the soncino with a pinch of salt, a drizzle of oil and the sour cream arranged in spoonfuls. Remove the quenelle from the oven and serve with the salad.
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