Tag: Cod

Recipe Cod fish petals with artichokes and potatoes – Italian Cuisine

Ingredients

300 g 2 fillets of desalted cod
50 g hard cottage cheese
4 artichokes
2 potatoes
parsley
marjoram
extra virgin olive oil
butter
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

Peel the potatoes and cut them into chunks, boil them in salted water for 8-9 minutes and drain them with a slotted spoon. Peel the artichokes, divide them into 4 wedges each and cook them for 15 minutes in the same water as the potatoes. season potatoes and artichokes with oil, salt and a sprig of chopped parsley. saute the cod fillets with a little oil and a knob of butter, on a high flame, for 2-3 minutes on each side. Let them cool, then flake them with your hands, obtaining "petals". serve with the potato and artichoke salad and complete with the grated ricotta, pepper and a few leaves of marjoram.

To know: doubling the doses this recipe becomes a good second course or a light single dish.

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Quenelle recipe of cod and celeriac – Italian Cuisine

Ingredients

800 g milk
500 g desalted cod fillets
500 g celeriac
100 g sour cream
bread crumbs
chives
salad soncino
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

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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Orecchiette recipe with cod and artichokes – Italian Cuisine

Ingredients

400 g orecchiette
160 g diced cod meat
4 artichokes
lemon
Red onion
parsley
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 6 people

For the recipe of orecchiette with cod and artichokes, peel the artichokes, slice them finely, season with oil and lemon and leave to marinate for 5-6 '. Brown half the onion in slices in a little oil, then add the pieces of cod and continue on the lively flame for 2-3 minutes.

Meanwhile, bring a saucepan of salted water to a boil, boil the orecchiette for 6-7 ', drain them in the pan with the cod, let them flavor for less than 1', completing with a handful of chopped parsley. Spread the orecchiette on the plates, add the artichokes and serve immediately.