Tag: Codfish

Dandelion omelette recipe and codfish "petals" – Italian Cuisine


  • 200 g desalted cod
  • 180 g dandelion
  • 8 large eggs
  • 8 dried tomatoes in oil
  • Juniper berries
  • laurel
  • lemon
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of the dandelion omelette and cod "petals", cut the dried tomatoes into fillets. Beat the eggs with salt and pepper, adding 1-2 tablespoons of milk to taste. Clean the dandelion, set aside a few leaves to complete and sauté the rest briefly in a pan with a little oil. Transfer it to a plate and divide it into 4 portions.
Put one in the pan and add a quarter of the egg mixture, distributing both evenly. Cook a thin omelette, rolling it as soon as possible. So prepare three more.
Boil the cod in boiling water, unsalted, with 1-2 juniper berries and a bay leaf, for 10-15 minutes; drain it, divide it into "petals" and season with the filleted tomatoes, the grated rind and the juice of half a lemon, the raw dandelion kept aside, oil and pepper. Serve the omelettes with seasoned cod.

Codfish salad – salt cod salad recipe – Italian Cuisine

»Codfish salad - Misya salt cod salad recipe


Clean and cook the peppers, peel them, then cut them into fillets.

Add the fish and rinse it, then blanch for at least 5 minutes without salting the water.
Drain and let cool, then cut into cubes.
Season the salad

Put the fish on a serving dish and season with oil, juice of half a lemon, a little salt, olives, well desalted capers, sliced ​​garlic, peppers and the remaining lemon cut into slices.

Your cod salad is ready.

TAGS: Cod Salad Recipe | How to prepare cod salad | Recipe cod salad

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