Cocktail of cod, vegetable ratatouille and crispy parmesan cheese

Cocktail of cod, vegetable ratatouille and crispy parmesan cheeseCod, vegetable ratatouille and crispy parmesan cheese cocktail


500g of salted cod fillet

100g of olive oil

1 clove of garlic

Cayenne pepper

Finely chopped parsley

1 glass of milk

100g of apple puree

For the ratatouille:

1 green pepper

1 red pepper

1 onion

1 clove of garlic

1 zucchini

1 eggplant

2 ripe tomatoes

10g of tomato paste

1 glass of white wine

300g of grated parmesan cheese

1 spring onion

Greaseproof paper

Cooking method:

Soak the cod in the water for 5 minutes. Strain the water away, remove the skin from the fish and put it in a saucepan with pre-heated olive oil, finely chopped garlic and a pinch of? cayenne pepper. Stir constantly. Heat the milk and, once boiling, add to the saucepan. Stir carefully until it thickens to a consistency of deep sour cream.

Add the apple puree, sprinkle with finely chopped parsley, and leave it to cook on a low heat.

In a frying pan with olive oil prepare the ratatouille: dice all the vegetables and then add them to the pan, alongside a glass of white wine and the tomato paste. Leave to cook on a low heat for 20 minutes.

Between two sheets of greaseproof paper lay the grated Parmesan. Bake for 5 minutes in the oven, heated to 200º. Spread the baked cheese on an empty bottle to create a decorative, curved shape and remove the paper immediately.

Put 2 tablespoons of the cooked cod cream in a cocktail glass, adding the ratatouille on top and decorate with the shaped parmesan and finely chopped spring onion.

Serve immediately.

Bon Appetit!

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