Norwegian cod with Balsamic Vinegar
Balsamic Vinegar of Modena is not a vinegar like any other: its aroma and delicate taste make it an ingredient for refined palates. It is a product appreciated by those who love good food. It is no coincidence that there are numerous recipes that involve the use of Balsamic Vinegar: cooked and raw vegetables, desserts, meat and even fish. Don't believe me? I offer you a fabulous recipe for fish and Balsamic Vinegar of Modena, namely Norwegian cod with Balsamic Vinegar of Modena. Seeing is believing.
Ingredients
500 grams of cod fillet500 grams of fresh spinach150 grams of sugar100 grams of red pepper100 grams of green apple100 grams of rice flour80 grams of red onion25 grams of parsley1 liter of milk50 ml of Balsamic Vinegar of Modena 25 ml of extra virgin olive oil25 ml sparkling waterSalt and pepper to taste
Preparation
First you have to soak the cod in cold water for 24 hours, at the end of which divide the cod into two parts: one part will be soaked in milk for another two hours. At the end of this process, the cod in the milk will have to cook with part of the red onion, cut into julienne strips, until the mixture is almost dry. The remaining part is again to be divided into two: one will be fried in a batter made of rice flour and sparkling water, served on a red pepper cream, the other steamed and served on a bed of spinach sautéed in butter. On top of the spinach, put the red onion, braised in Balsamic Vinegar of Modena, place the cod on top and sprinkle with drops of Balsamic Vinegar. The cod cooked in milk should be creamed with extra virgin olive oil, chopped parsley and garlic scent. The green apple cream should also be made: peel the apple and cut it into pieces. Sauté the pieces in butter with the addition of milk, blend everything, obtaining a velvety soup. In a saucepan, add Balsamic Vinegar of Modena, sugar and cook over low heat, until the liquid is reduced to a quarter. The creamy liquid is sprinkled over the codfish. The three cookings go on the same plate.
Balsamic Vinegar of Modena is not a vinegar like any other: its aroma and delicate taste make it an ingredient for refined palates. It is a product appreciated by those who love good food. It is no coincidence that there are numerous recipes that involve the use of Balsamic Vinegar: cooked and raw vegetables, desserts, meat and even fish. Don't believe me? I offer you a fabulous recipe for fish and Balsamic Vinegar of Modena, namely Norwegian cod with Balsamic Vinegar of Modena. Seeing is believing.
Ingredients
500 grams of cod fillet
500 grams of fresh spinach
150 grams of sugar
100 grams of red pepper
100 grams of green apple
100 grams of rice flour
80 grams of red onion
25 grams of parsley
1 liter of milk
50 ml of Balsamic Vinegar of Modena
25 ml of extra virgin olive oil
25 ml sparkling water
Salt and pepper to taste
Preparation
First you have to soak the cod in cold water for 24 hours, at the end of which divide the cod into two parts: one part will be soaked in milk for another two hours. At the end of this process, the cod in the milk will have to cook with part of the red onion, cut into julienne strips, until the mixture is almost dry. The remaining part is again to be divided into two: one will be fried in a batter made of rice flour and sparkling water, served on a red pepper cream, the other steamed and served on a bed of spinach sautéed in butter. On top of the spinach, put the red onion, braised in Balsamic Vinegar of Modena, place the cod on top and sprinkle with drops of Balsamic Vinegar. The cod cooked in milk should be creamed with extra virgin olive oil, chopped parsley and garlic scent. The green apple cream should also be made: peel the apple and cut it into pieces. Sauté the pieces in butter with the addition of milk, blend everything, obtaining a velvety soup. In a saucepan, add Balsamic Vinegar of Modena, sugar and cook over low heat, until the liquid is reduced to a quarter. The creamy liquid is sprinkled over the codfish. The three cookings go on the same plate.
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