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

Ingredients:

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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Look here for the “Cooking recipes of Andorra by Carles Flinch”, author of the blog

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