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Cod: a base two recipes

Ieri sera mi son gustato del pesce: era dalla mattina che ci pensavo, ed avevo anche già in mente come prepararlo.

Questa settimana avevo già provato a preparare un filetto di merluzzo in crosta e mi era piaciuto: abbastanza economico, facile e veloce da preparare, molto molto magro ed ipocalorico, " poco odoroso " (requisito indispensabile se non voglio essere messo alla gogna, anzi peggio, abbandonato in "pergolo", tutta la sera).

Però stasera avevo in mente qualcosa di diverso: mi erano avanzate le foglie grandi di un paio di cespi di cime di rapa.

Non so perchè, ma mi stuzzicava e mi pregustavo the gentle bitterness of the peaks that surround a filling sweet and salty to sweet potatoes and leeks, capers and olives to the salty, and all the smell of the sea led by cod.

As I feared, in fact I was almost certain, that might not be your particular liked the taste of turnip greens, I thought of a double preparation.

I had a lot of time though, so starting from the same basic recipe I made two completely different: in about half an hour twice a fine dish. To be redone:)

Briefly, the base was preparing a semi- leek stew, tasty but more delicate than other lilies, on which is then cooked cod.

before completing the cooking cod, I have divided into two parts. I used a half to prepare rolls broccoli and cod, which have been retouched in the oven.
The other half, I used to prepare the cod whipped with milk almonds , where the first cow's milk creaming I did follow a faster with almond milk.
The result is a dish of soft, delicate, suitable to accompany a slice of bread or toasted and crispy polenta (polenta better, but I was not ready for use).

I used the term "semi- stewing" of leeks, I do it to distinguish it from the classic fried. To evitare la pesantezza dell'olio fritto e la caramellatura del porro (che assumerebbe un colore ed un gusto intenso) lo faccio appena appassire con pochissimo olio, a fiamma dolcissima, giusto 2-3 minuti. Poi aggiungo subito dell'acqua e del sale e completo la sua cottura, fino a che diventa tenero.
Tra l'altro questo consente, aggiungendo poi il pesce, che il porro già in parte fritto, finisca per bruciarsi e dare un cattivo gusto anche al pesce.

Involtini di cime di rapa e merluzzo

Ingredienti
Per una persona

• 1 filetto di merluzzo da 150 gr
• 4 grandi foglie di cime di rapa (Or 8 medium) 2
• small floury potatoes (such as those from dumplings or mashed)
• 1 / 2 leek (white part only)
• 1 tablespoon capers, olives, pitted 6-7
• 1
• handful of pine nuts 1 tablespoon extra virgin olive oil salt and pepper

Preparation Preheat the oven to maximum temperature. Peel the potatoes and cook them by steaming in a pressure cooker (7 minutes and are ready). On another fire put salted water to boil.

Slice the leek finely and place in pan with the tablespoon of oil over very low heat for 2-3 minutes until when they start to become transparent.
Then add half a glass of low water, a pinch of salt and continue to simmer over high heat until it is well cooked and the bottom well reduced. If you need to add a little water at a time. 5 minutes should suffice.

Meanwhile cook the leeks, well washed to the leaves of broccoli, with a speluchino reduce the thickness of the coast harder and blanch in salted water for 20-30 seconds, just enough to soften them.

When the leek is ready should be so that you can crush the potatoes and set aside to cool. Add the leek

the cod fillet into large pieces. Turn it to the top in modo che si cuocia da ambo i lati. Poi, quando vedrete che inizia a sfaldarsi, fate continuare la cottura mescolandolo di tanto in tanto.
Serviranno non più di 5 minuti di cottura per arrivare al punto giusto: ovvero cotto ma non del tutto. Salate poco prima di toglierlo dal fuoco.

Mentre cuoce, tritate grossolanamente le olive ed i capperi e mescolateli alle patate con metà dei pinoli.

Quando anche il merluzzo sarà pronto, aggiungetelo al composto di patate e amalgamate bene. Dividete in 4 parti ed usate ogni parte per farcire una foglia che ripiegherete su se stesse (tipo i classici involtini con foglie di vite).
Mettete gli involtini in una pirofila appena unta, spennellateli con poco olio e versatevi sopra pine nuts.
Put in the oven and go under the grill for a few minutes, just enough to brown without drying or burning leaves.

cod whipped with milk almonds

Ingredients
For a person

• 1 cod fillet 150 gr
• 1 / 2 leek (white part only)
• 1 tablespoon extra virgin olive oil
• 1 / 2 cup of cow's milk
• 1 / 3 cup of almond milk
• 1 teaspoon cornstarch (optional) salt and pepper
• 1 slice of bread or two slices of polenta

Preparation



Put the bread to toast or polenta on the plate.

Meanwhile, prepare the fillets with leeks as seen in the previous recipe.

Continue cooking over high heat, adding milk and stirring metu as often and energetically as possible.
When the milk is almost all gone, add the remaining milk and proceed the same way.
When that will be almost dry and well flaked cod and softened, almost creamy, proceed with the last creaming with almond milk.

If you want, just removed from the heat, you can add the starch and stir quickly: this enables the binding of better than the remaining milk with fish, preventing then when you put them in separate dishes.

Serve with bread or polenta, sprinkle with pepper.