Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 70 minuti |
Ingredients
| 800 g | soaked cod |
| 1 L | Sterilgarda microfiltered whole milk |
| q.b. | salt |
| 2 L | vegetable broth |
| 1.5 dl | oil |
| 4 cloves | garlic |
| 1 pack | Quick cooking polenta |
| 1 bunch | parsley |
| q.b. | pepper |
Preparation
- Bring the whole Sterilgarda Microfiltered milk and broth to the boil in a saucepan and boil the cod for about an hour. Prepare the polenta, following the instructions on the package, pour it onto a cutting board and let it cool completely
- Peel the garlic and steam it for 10 minutes: this will make it more digestible. Clean the parsley, wash it and chop it.
- Drain the fish, skin it and flake it with your hands, removing the bones. Blend 2/3 of it with the oil and garlic until you obtain a smooth and homogeneous cream (if the mixture is dry, add a drizzle of oil).
- Season with salt, pepper and season with parsley. Cut the polenta into thick slices and cook on the grill, a few minutes per side.
- Divide the polenta slices, cod pieces and garlic cream onto individual plates and serve immediately.
Peel and finely chop the onion; in a non-stick pan add four tablespoons of oil and a knob of butter and heat over medium heat until the butter has melted. ...
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