Tag: Cod

Fried cod with mustard sauce – Italian Cuisine

Italian cuisine sees him as the protagonist of numerous dishes: in Vicenza, Livorno, in the oven, with olives, or in Venetian style. But the recipe that wants undisputed King throughout Italy of Christmas dinners and New Year's Eve dinner is the fried cod. Have you ever tried it?

Fried cod: how to cook it to the fullest

A dish of the Roman tradition, particularly loved during the Christmas holidays, which conquers for its goodness and simplicity of preparation. In fact, just a few easy steps and a handful of minutes to bring this delicious second to the table. But for cook it smoothly, it is important to follow these tips: choose only fresh and quality fish, let the cod soak in water for a few hours to partially desalt it and when it is fried, pour it in a pan only with hot oil, taking care to turn each cube to obtain a homogeneous browning.

Which side dish for fried cod?

Perfect to accompany this dish is a fresh salad of lettuce and cherry tomatoes, to taste garnished with olives, onions and corn. Even the potatoes go well with the fried cod, baked and with little seasoning will be perfect.
But that extra touch comes from the accompanying sauce, try to serve it with a mustard sauce. Irresistible!

And now we discover how to bring the table to the table Fried cod with mustard sauce.

People: 2
Difficulty: easy
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients

400 g breadcrumbs
250 g salt cod
100 g flour
3 eggs
50 g mustard
1 l seed oil
Salt to taste

Method

Clean the cod and cut it into cubes.
Beat the eggs in a bowl.
Pass each cube of cod first in the flour, then – using a fork – in the eggs and finally in the breadcrumbs.
Heat the seed oil to 180 ° in a pan and fry the cubes of cod until golden brown.
Add a pinch of salt, serve and serve with the mustard sauce.

Recipe Apple and cod fritters on a salad of chanterelles and porcini mushrooms – Italian Cuisine

Ingredients

200 g Desalted cod
200 g Flour
120 g Clean chanterelles
120 g Clean porcini
10 g Brewer's yeast
1 pc Apple Braeburn
1 pcs Egg
Lemon
thyme
Peanut oil
sugar
Extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Dose: 4 people

Stem the yeast in 80 g of lukewarm water, add the flour, a pinch of salt, one of sugar and the egg and mix well. Let the batter rest for 15-20 'above or near a heater.

If the batter is too thick, you can stretch it adding another 10-15 g of water. Slice porcini mushrooms and chanterelles very finely, pick them up in a bowl and toss them with a drizzle of extra virgin olive oil, a few drops of lemon juice and a tuft of thyme leaves. Divide the cod into pieces of about 15 g each.

Cut the apple into chunks of 15-20 g. Combine the chunks of apple and cod, place them on the prongs of the fork, dip them in the batter and let them drip a little to remove the excess batter.

Fry the pairs of pieces of apple and cod in plenty of hot peanut oil until completely browned. Drain on kitchen paper and sprinkle with salt. Distribute the mushrooms into slices, complete with the pancakes, decorated to taste and serve immediately.

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine

It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

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