Millefeuille of potatoes and Venetian-style cod
Venetian-style creamed cod is a typical recipe from Veneto and is a tasty cream of cod, defibrated with a wooden spoon and served with polenta croutons or white polenta.
It originates from the Venetian custom of storing fish together with onions, if there were large quantities of them following a particularly generous fishing, so the habit was born of cooking cod with plenty of onion, and serving it on a bed of polenta.
The type of onion to prefer is the white one, but there are many variations that enrich the flavor of this preparation.
We recommend a combination with a structured white wine:
Pinot bianco DOC, Italy
St-Saphorin AOC Lavaux or Chateau de Luins AOC La Cote, Switzerland
Gewürztraminer Cuvée Reserve d’Alsace AOC, France
Millefeuille of potatoes and Venetian-style cod.
Servings 10 portions
Ingredients
- 2 kg of cod
- 1 kg potatoes
- 250 ml olive oil
- chopped parsley
- 1 clove of garlic
- 50 gr butter
- 1 lemon
- 50 gr Taggiasca olives
Instructions
- Remove any fishbones in the cod with the help of fish tweezers.
- Steam it or boil it, remove the skin and blend it in the cutter with the garlic and the oil poured slowly.(it is important to keep a thin and continuous thread, this will allow the mixture to whip, just as if you were whipping the mayonnaise)
- If you use cod, taste the mixture and if it is too salty, add a boiled potato to correct the flavor.
- Keep the mixture warm.
- Peel and thinly slice the potatoes, place them in a baking tray and season with oil, salt and pepper, bake at 180 ° C until a layer of crispy potato is obtained.
- Assemble the dish by placing a slice of crispy potato on the plate and place on a cod quenelle or alternatively with a pastry bag decorate the layer as desired.
- You continue to stratify until you have a turret of three layers of potatoes and two of cod.
- Garnish with parsley, lemon and Taggiasca olives.