You like the cod but want to cook it so that it is light and feels well the flavor of the fish? And you may want to serve your guests a refined and elegant dish? Try this. The cod is steamed, simply. I serve on a cream of broccoli, simply boiled and smoothies with their cooking liquid, accompanying it with mashed Purple Potatoes and leaves of broccoli sautéed with raisins and pine nuts, to give a note crunchy. You can prepare everything in advance and arrange the dish just before serving. If you love the cod but are you tired of always prepare it in the usual ways (stew, with tomato sauce, Fried…) This dish might like it. Is’ Chic but not committed. As always, expect to know what you think! Have a good day!
Ingredients for 4 people:
- 600 grams of cod already soaked
- 500 grams of broccoli
- 250 grams of purple potatoes
- 40 grams of raisins and pine nuts
- extra virgin olive oil as required
- salt and pepper
- 30 grams of grated pecorino cheese Dop
- 20 grams of butter
- whole milk as required
Clean the broccoli, putting aside the leaves, and wash. Boil in salted water flowers. When they are cooked, drain, keeping the cooking water and blend the mixture by whisking together with a drizzle of extra virgin olive oil and the cooking water as necessary to achieve a desired density cream (I recommend you make it rather fluid). Set aside.
For the puree, boil the potatoes in their skins in salted water purple. Once cooked, Peel and mash with potato masher, then add the butter and as much milk as necessary to get a thick and chunky puree. Stir over heat and, you reach the desired consistency, Merge to fire off grated pecorino.
Jump for a few minutes the leaves of broccoli, formerly wash and chop with a knife, with a little extra virgin olive oil, the raisins and pine nuts, combining broccoli cooking water if necessary. Season with salt and pepper. Must maintain a certain consistency.
Cook the cod steamed or possibly boil it for 10 minutes, then baste it with a drizzle of extra virgin olive oil and keep warm.
Composition of the dish: pour on the bottom of the plate a little cream of broccoli, form a quenelle of purple mashed potatoes and lay it on the cream, then lay over the fillet of cod. Garnish with sauteed broccoli leaves and serve immediately. Bon appétit!
THE PAIRING: For this recipe, We chose to try a white wine of Marche, a Verdicchio dei castelli di Jesi Doc classico superiore. In particular, that produced by Cellar Saber in Poggio San Marcello, in the province of Ancona. Tralivio (This is the name of the wine) scent of white fruit and citrus, has a good alcoholic Sidekick and a sustained acidity which does not go beyond the flavors of salt cod.