Creamed cod stew with pink pepper
Here is the recipe for a second course of fish by chef Alessandro Panzani of the restaurant Il Francescano in Florence.
Ingredients for 4 people
600 gr of cleaned and desalted cod fillet Pink pepper3 tablespoons extra virgin olive oil1/2 glass of dry white wine120 gr of Parmesan cheeseFresh cream to taste
Preparation
After making sure that the cod is completely desalted and after cleaning it from the skin, 4 slices of 150 grams each are obtained, placed in a sheet of aluminum foil and placed in the freezer. Stir the oil, white wine, Parmesan cheese with cream with a whisk, inserting it flush until a homogeneous cream is obtained. An hour before we removed the cod from the freezer and let it dissolve at room temperature. When we feel that it is softening the casing opens and without dispersing the liquid is put into small pieces inside the mixture with the cream. With the drug dealer, with a movement from bottom to top, and continuing to pour the cream flush, whip the mixture until you get a foam. Adjust the salt slightly and put everything in the fridge. At the time of going to the table you quickly pass in the oven to gratin adding pink peppercorns on top.
Here is the recipe for a second course of fish by chef Alessandro Panzani of the restaurant Il Francescano in Florence.
Ingredients for 4 people
600 gr of cleaned and desalted cod fillet
Pink pepper
3 tablespoons extra virgin olive oil
1/2 glass of dry white wine
120 gr of Parmesan cheese
Fresh cream to taste
Preparation
After making sure that the cod is completely desalted and after cleaning it from the skin, 4 slices of 150 grams each are obtained, placed in a sheet of aluminum foil and placed in the freezer. Stir the oil, white wine, Parmesan cheese with cream with a whisk, inserting it flush until a homogeneous cream is obtained. An hour before we removed the cod from the freezer and let it dissolve at room temperature. When we feel that it is softening the casing opens and without dispersing the liquid is put into small pieces inside the mixture with the cream. With the drug dealer, with a movement from bottom to top, and continuing to pour the cream flush, whip the mixture until you get a foam. Adjust the salt slightly and put everything in the fridge. At the time of going to the table you quickly pass in the oven to gratin adding pink peppercorns on top.
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