Cod brandade with sauteed chicory and smoked herring
Recipe second for 4 people based on Salted cod - cooking method pan.
Preparation:
Preparation: Bake the slices of cod sponged with oil, salt, pepper and garlic, covered with a sheet of silver paper. Blend it when cooked. Sauté the chicory in a separate pan with oil and garlic. Soak the herring fillets in milk for one day. Drain and place them on the chicory. Serve with the still hot cod brandade.
Ingredients:
Ingredients: 200 G Sponged Cod - 2 Garlic Cloves - 100 G Puntarelle - 3 Herring Fillets - 30 Cl Milk - Olive Oil - Salt - Pepper
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