Small sheets of polenta with chopped salted cod

A starch based of polenta on which it resides the pulp of dried cod

recipe given by our chef at .

ricetta immagine


400 g desalted cod
200 ml milk
lemon peel
200 ml fish stock
20 g flour
10 g butter
100 g of corn flour
dried tomatoes and lemon peel for decoration (fireworks)

These ingredients are able to feed:  8persons


First of all, prepare the velvet fish, you'll need the fish broth, flour and a little butter. We proceed as for a white sauce (béchamel sauce), then melt the butter in a pan put the flour and pour the boiling fish stock, it will be ready when the mixture thickens and begins to boil.

Following prepared fish. Boil for about 10 minutes in milk flavored with lemon peel the desalted cod, once cooked crush with a fork and add the cream of fish and salt to your liking. It should not be a real cream, the fish must remain in pieces.

Prepare the polenta (make sure the mixture is thick enough) and put it to cool in a container about 5 inches high. When it has cooled cut into squares of about 5 cm wide and 0.5 cm high. Flour them with a mixture of corn and wheat flour (2:1 ratio) and fry them.
Cut other pieces of polenta, this time very thin, in order to create small sheets, flour them and fry.
Arrange the 5 cm squares of fried polenta in a dish, put on a bit of fish cream with chopped dried cod. Add the small sheet of polenta and decorate with lemon peel and if you like with dried tomatoes.

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