millefoglie di baccala' aromatizzato all'aneto, allora, ed alla mela-giuliasdelikatessen

A THOUSAND LEAVES COD FLAVOURED WITH LAUREL, DILL AND APPLE

millefoglie di baccala' aromatizzato all'aneto, allora, ed alla mela-giuliasdelikatessen

 

INGREDIENTS FOR SINGLE PORTION:

3.53 oz of puff pastry

1/4 of onion

2.83 oz of milk

2.83/3.53 oz of softened salt cod

dill and then to taste

pomegranate to taste

extra virgin olive oil to taste

METHOD:

  1. Stir fry the onion with enough extra virgin olive oil and place on the non-stick frying pan the cod fillet.
  2. Drizzle until the milk is covered, and add a few sheets of laurel and a few leaves of dill to flavor.
  3. Cook over very low heat for a maximum of 2 hours (induction fire at 4 max), turning the cod fillet from time to time.
  4. Turn off the fire.
  5. Mix a generous handful of pomegranate beans in the mixer, and you will use them for the base of your plate.
  6. Prepare 3.53 oz of puff pastry, and divide it into 3 squares to be used for your portion of the cod.
  7. Preheat oven to 356 F and use parchment paper to cover your oven plate.
  8. First layer of pastry, then about 50% of your fish with a little of its sauce and crush it a little with a fork; another layer of pastry, and some fish with sauce; last layer of pastry and a little more of the sauce of cod.
  9. In the oven for approx. 30 minutes at 356 F.
  10. Serve still warm and decorate with slices of delicious apples and a few leaves of fresh dill.

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