Tag: Cod

Recipe Creamed Cod – The Italian Cuisine – Italian Cuisine

Ingredients

1 L milk
300 g desalted cod
250 g extra virgin olive oil
200 g seed oil
1 sliced onion
1 clove of garlic
bread

Duration: 30 min

Level: Easy

Doses: 8 people

For the creamed cod recipe, cook the cod in milk, with the onion and garlic, simmering it for 12 minutes.
Drain and whip it, working it with an electric whisk or in the planetary mixer together with the oil: alternately add the seed oil and the olive oil and blend for a long time until you have obtained a sort of cod mayonnaise.
Serve on croutons, garnish with fresh herbs as desired.

Avocado and cod with waffles and lemon cream recipe – Italian Cuisine

Ingredients

450 g desalted cod
75 g chickpea flour
70 g seed oil
15 g 00 flour
15 g re-milled durum wheat semolina
5 lemons
2 avocados
2 egg whites
Sichuan pepper
salt
Sesame seeds
lemon balm

Duration: 1 h 20 min

Level: Medium

Doses: 4 people

For the avocado and cod with waffles and lemon cream recipe, cut a lemon into one millimeter thick slices with the help of a mandolin. Distribute them on a coated plate
of parchment paper and bake them at 90 ° C for an hour, then let them cool.
Blanch a whole lemon in boiling water for 30 seconds; change the water and repeat the operation, then cook it in other water for 40 minutes from boiling. Cut the lemon, remove the seeds and blend it with all the zest with a pinch of salt.
Mix the chickpea flour with the 00 flour and the semolina; add the seed oil, egg whites, 30 g of water, the grated zest of half a lemon and a generous pinch of salt.
Roll out the dough with the help of a brush on a plate lined with baking paper, obtaining a thin sheet, sprinkle it with sesame seeds and bake at 180 ° C for 7-8 minutes, then let the wafer cool and chop it.
Bring 1.5 L of water to a boil with the zest of a lemon cut into pieces, a stem of lemon balm and a teaspoon of Sichuan peppercorns. Divide the cod into 4 slices, immerse them in flavored boiling water and cook for 10 minutes over low heat.
For the avocados: Peel the fruits, divide them in half lengthwise and remove the stone, then cut them into thin slices and season with a pinch of salt and the juice of a lemon. Spread them on plates with the cod, season with the lemon cream, garnish with dehydrated lemon slices, pieces of chickpea wafer and lemon balm leaves.

Testaroli sautéed in cod stew – Italian Cuisine

Ingredients

600 g Softened and desalted cod
400 g Wholemeal soft wheat flour
300 g Milk
250 g Onion
120 g Leek
80 g Carrot
60 g Celery
20 g Parsley
Garlic
Laurel
Grated Parmesan
Butter
Extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Medium

Doses: 6 people

For the recipe of Testaroli sautéed in cod stew, mix the flour and 700 g of hot water with 2 pinches of salt with a whisk, obtaining a batter that must rest for 1 hour.

Meanwhile, peel carrot, celery, onion and leek and chop coarsely. Mix half the onion with the leek, carrot and celery. Chop a clove of garlic with the parsley and set aside.

Put the remaining onion, a clove of garlic, a bay leaf and 70 g of oil in a pan. Add the cod, placing it on the side of the skin, and bring to the fire. When it starts to brown, cover and stew for 18-20 '.

Then peel and flake the cod and put it back in the pan with its cooking juices.

Brown the chopped vegetables in a saucepan with a knob of butter and 2 tablespoons of oil. Cook so that the vegetables lose their water; when the liquid has dried, leaving only the fat, and the vegetables begin to sizzle, let them brown for 2 'and then add the cod with all its stock; pour the milk and 150 g of water and bring to a boil. Cover and cook for 15-20 '. Adjust at the end of salt and pepper (moist cod).

Pour 3 ladles of batter into a non-stick pan of 23 cm in diameter (usually using the testo, terracotta or cast iron disc) and cook them for 6 'with the lid, then turn and cook for another 4' uncovered . Repeat the operation 2 more times: you will get 3 discs of dough, 3-5 mm thick. Let them cool.

Cut them into rhombuses, obtaining the testaroli.

Fry the minced garlic with parsley in 40 g of oil and a knob of butter. Dip the testaroli in boiling water, but turned off, leave them for 2 ', drain and sauté them, completing with grated parmesan. Serve them with the moist cod.