Cod terrine with walnuts
Instructions
Wash the capers, salted cod fillets.
Finely chop a sprig of parsley and Chervil.
Mix the proceeds with the breadcrumbs.
Line with parchment paper a rectangular Cake Pan and cover the bottom with a first layer of cod.
Sprinkle a little Herbed Breadcrumbs, walnuts chopped walnuts, capers, Arugula leaves and thyme.
Continue alternating layers until exhaustion ingredients finishing with cod.
Seasoned with some spilled oil tours, cover with aluminum foil and cook in a Bain-Marie in a preheated oven for 40 minutes.
Adjust the temperature should be about 140 degrees, so that the water sobbolla.
When cooked, let cool the mixture in his bowl without removing the paper.
When cooled put on the serving dish.
Prepare the sauce by mixing a tablespoon of balsamic vinegar with 5 tablespoons of olive oil and capers, half a clove of chopped garlic, salt and peppercorns.
Serve the cod tile slices with sauce aside.
Accompanying wines: Gavi DOC, Verdicchio Dei Castelli Di Jesi DOC, Alcamo DOC.
Ingredients and dosing for 4 persons
- 600 g of cod fillets
- 2 tablespoons of salted capers
- 100 g of breadcrumbs
- 50 g of walnut kernels
- Arugula salad
- 1 sprig of parsley
- 1 sprig of chervil
- Thyme
- Salt
- For the sauce:
- 1 tablespoon of capers
- 1/2 clove of garlic
- 1 tablespoon of balsamic vinegar
- 5 tablespoons of olive oil
- Salt
- Peppercorns