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.
Slice the onion very finely, then clean the mushrooms well and cut them into slices, finally cut the beef pulp into strips, about 5 cm long. In a large ...
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