Main course
Creamed salt cod with extra virgin olive oil
4
people
40 minutes
(cooking time)
1 hour and 10 minutes
(total time)
Difficulty
Easy
Ingredients
pre-soaked salt cod | 600 g |
100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL | |
clove of garlic | 1 |
bay leaf | 1 |
slice of lemon rind | 1 |
bunch of parsley | 1 |
black peppercorns | |
polenta | 250 g |
salt |
Instructions
Put the cod in a saucepan with the unpeeled clove of garlic, bay leaf, lemon and peppercorns. Cover with lightly salted cold water and bring to the boil. Leave to cook for about 20 minutes then switch off the heat and leave the fish to cool in its cooking water.
In the meantime, make the polenta. Bring 1 litre of salted water to the boil, add a spoonful of oil and dribble in the polenta. Stir with a whisk to prevent lumps from forming and keep cooking, stirring continually, for about 40 minutes. When the polenta is cooked, pour it onto an oven tray lined with greaseproof paper and use a spatula to spread it into a more or less even layer about one centimetre thick, levelling the surface.
Drain the fish, remove any bones and crumble the flesh with your hands. Break down the flesh of the fish by stirring briskly with a wooden spoon or using a planetary mixer. Keep stirring, dribbling in the oil, gradually creating a frothy white cream. Finely chop the garlic clove and the parsley. Add salt and pepper to the creamed cod to taste, season with the chopped garlic and parsley and mix thoroughly.
Cut the cold polenta into rounds about 8 cm in diameter using a dough cutter. Heat a griddle and brown the polenta rounds on both sides. Spread with the creamed cod and serve at once.
In the meantime, make the polenta. Bring 1 litre of salted water to the boil, add a spoonful of oil and dribble in the polenta. Stir with a whisk to prevent lumps from forming and keep cooking, stirring continually, for about 40 minutes. When the polenta is cooked, pour it onto an oven tray lined with greaseproof paper and use a spatula to spread it into a more or less even layer about one centimetre thick, levelling the surface.
Drain the fish, remove any bones and crumble the flesh with your hands. Break down the flesh of the fish by stirring briskly with a wooden spoon or using a planetary mixer. Keep stirring, dribbling in the oil, gradually creating a frothy white cream. Finely chop the garlic clove and the parsley. Add salt and pepper to the creamed cod to taste, season with the chopped garlic and parsley and mix thoroughly.
Cut the cold polenta into rounds about 8 cm in diameter using a dough cutter. Heat a griddle and brown the polenta rounds on both sides. Spread with the creamed cod and serve at once.
