Chef Giorgio Guglielmetti and his right-hand man Rodrigo show us how to prepare a very simple but tasty and impressive recipe: a millefeuille of creamed cod.
In this recipe, Giorgio and Rodrigo explain all the steps to perfectly cook the Venetian style codfish and how to prepare the polenta chips.
Find out all the steps in the recipe.
Level: Medium
Time: 50 minutes
Serves: 4 people
How to make CODFISH MILLEFEUILLE
Ingredients for 4 people
- Codfish 500 g
- Potatoes 100 g
- Yellow flour Storo 400 g
- Water 1,5 lt
- Milk 1 lt
- EVO oil
- Salt
Method
- Boil the potatoes
- Pour the polenta flour into the boiling water and cook for 40 minutes
- Cook the cod in milk at 70° until it flakes off
- Once the polenta is cooked, spread it out on baking paper and dry it in a 140° oven for 40 minutes
- Combine the cod and potatoes, and with the help of a mixer, cream the mixture by adding oil
- Once whipped, assemble the dish
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September 27, 2021
