Cod brandade with sauteed chicory and smoked appeal
Instructions
Bake the slices of cod sponged with olive oil, salt, pepper and garlic, covered with a sheet of silver paper.
Blend in cooking.
Sauté in a pan with oil and garlic the puntarelle.
Soak in milk for a day the herring fillets.
Drain and lay them on chicory.
Serve with the hot salt cod brandade.
Ingredients and dosing for 4 persons
- 200 g of cod sponged
- 2 cloves of garlic
- 100 g of puntarelle
- 3 herring fillets
- 30 cl of milk
- Olive oil
- Salt
- Pepper