Cod, 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!
