Creamed cod It's an old-school dish that will never go out of style because it's incredibly easy to make, delicious, quick, and inexpensive! Plus, it can be prepared ahead of time, even the day before.
On the occasion of the Canova exhibition hosted at Palazzo Braschi, ViVi Bistrot has decided to stay in keeping with the great artist's native region by offering a great classic of Venetian cuisine on our menu.
To pair, we suggest trying the two cocktails that our Head Barlady Sara Paternesi created for the Canova. Eternal Beauty exhibition: “Love & Psyche”" And "“Canova Spritz” or, for the daring, a fabulous lavender gin drink.
Are you curious to know more? Here are the ingredients and the complete recipe for Venetian-style creamed cod with fried polenta flakes by ViVi.
Ingredients for 4 people
- 700g of previously desalted cod
- 1 bunch of parsley
- 1 clove of garlic
- 1 log of ready polenta
- 2 organic lemons, zest
- Salt and pepper to taste
- 200 ml milk
- 200 ml of good quality seed oil
Procedure
Take the fresh cod previously desalted and rinse it quickly in cold water.- Transfer the cod to a saucepan; add the milk diluted with a little water if it were to be used to cover it properly.
- Cook by bringing to the boil for about 20 minutes and turn off the heat. Let the cod cool in its cooking liquid.
- Drain the cod from the cooking water and strip him of his skin (trying to keep the skin whole: you will need it later).
- With the hands crumble the fish meat so that you can work it more easily and eliminate any bones that remain inside the meat.
- Place the cod in the mixer, turn it on, and slowly pour in the oil as if making mayonnaise. Continue kneading for at least 10 minutes, until the mixture becomes smooth. creamy and almost “whipped” consistency”.
- Add the cod to the finely chopped parsley and garlic and add the lemon zest.
- The creamed cod is ready. Finish with a sprinkling of fresh black pepper.: it fits perfectly!
- Take the ready polenta log and cut it very thinly; Fry the cod skin until crispy. The cod skin can be cut into triangles or rectangles: place it in a nonstick pan with a drizzle of olive oil until super crispy. It's delicious and adds a gourmet touch to the dish.
Advice
Set aside a small glass of the cooking milk, so you can use it during the preparation phase and make the preparation creamier by using less oil. We like it very creamy and smooth.
If you use salted cod leave it to soak for at least 48 hours hours, changing the water frequently. Enjoy your meal!