Crostini with whipped à baccal

Preparation: 20 minutes

Cooking time: 40 minutes

Calories per serving: 630

Scrape the skin pieces of cod with a Pocket knife, wash them well and put them on the bottom of a pot; cover with the milk with 1/2 l of water, bring to a boil, lower the heat and cook for 20 minutes.

When cooked, drain the cod let cool, remove skin and bones and reduce to the pulp cod puree in Blender.

Put the puree of salt cod in a bowl of stainless steel or heat-resistant porcelain, place it over a double boiler not hot, join yarn in the oil, stirring constantly and vigorously with a wooden spatula.

Add Dropwise the lemon juice and the juice of garlic peeled and squeezed.

Remove the Bowl from the water bath, add the cod with ground pepper, season with salt and add the parsley leaves, washed, dried and chopped.

Obtained from each slice of bread two small Croutons, with a cookie, Cook for 3 minutes in the oven already warm at 180°.

Spread on bread mashed salt cod and serve decorated with parsley leaves.