Creamed Cod
A few days ago at the cooking class I attended, they offered me this recipe to prepare, I had never done it before. Before that day I didn’t even like cod, it tasted too strong for me, but once I tasted a teaspoon of this enveloping delicacy, my eyes lit up with immense intensity. So how could I not propose it again?!
The creamed cod is an appetizer, or an aperitif with flakes, simple to prepare but with an exquisite flavor. Whatever the occasion you prepare it will surely make a great impression, tasty and delicious it will charm your every guest. The desalted fish turns into a fragrant cream that goes divinely with a crispy bread, or chips, or fried polenta.
If enjoyed together with a fresh cocktail, perhaps facing the sea, it will turn into a wonderful game for two: flavor meets freshness and together they create a perfect evening. Are you ready to feel the taste of the sea right in your home?
Creamed Cod
Ingredients
- 1 kg of desalted cod
- 500 ml of whole milk
- 5 cloves of garlic
- Parsley
- Torciano Extra Virgin Olive Oil
- Black pepper and nutmeg
- Chips, unleavened bread, carasau bread or fried polenta to accompany
Instructions
- To prepare this delicious fish recipe, suitable as an aperitif in the summer accompanied by fresh cocktails but also as an aperitif in the winter, you must first desalt the cod, even if it is already desalted as the salt is still present in considerable quantities. So the day before preparation, wash the fish and put it in a bowl, cover it with water and let it rest, changing the water at least 3 times.
- After this time, place it in a saucepan, add the milk and then the garlic cloves cut in half and deprived of the core. Add water if the fish is not covered entirely.
- Bring to a boil very slowly on the heat, then turn off the heat and let it cool.
- Once everything has cooled, remove the cod and garlic cloves from the pan. Put the pot with the liquid back on the heat and let it reduce to the height of a glass.
- In the meantime, in a bowl, preferably in a planetary mixer, remove the skin of the cod and blend it with the immersion mixer together with the garlic and a sprig of parsley. Then pour in about 150 ml of olive oil, then pepper and nutmeg. When the milk has been withdrawn, slowly add a small amount to the cod, such as to form a delicious and salty creamy just right. Remember not to add too much liquid as it is very salty, so adjust your cod cream according to your preferences.
- Serve with chips, or unleavened bread, even better if carasau ... and enjoy this tasty aperitif!
- NOTE: I recommend consuming the creamed cod at the moment but, if a part of it is left over, you can keep it in the fridge tightly closed for about a day.
Video recipe
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