Venetian Creamed Cod
Venetian creamed cod is a typical appetizer, a very delicate stockfish cream, served with polenta or bread!
Venetian creamed cod is proof of how simplicity can elevate a humble ingredient, thanks to the balance between the creaminess of the oil and the depth of the fish. Ago recommends it for its versatility and the ability to transform an appetizer into a moment of refined taste, without sacrificing tradition. Its soft texture and the light aroma of bay leaf and parsley make it perfect for those seeking a dish that speaks clearly without being too elaborate.
Instructions
- 1
To prepare the Venetian creamed cod, you will need the stockfish (we used the one that was already soaked), but rinse it several times under cold running water and remove the bones by extracting them with tweezers. This step is easier with raw stockfish. Cut the stockfish into large pieces, place it in a tall pot, preferably made of steel.
- 2
Add the bay leaf and pour in cold water until it is covered. From the moment it boils, calculate another 30 minutes of cooking time. During cooking, remove the foam.
- 3
When the cod begins to flake, it is time to drain it. Transfer it to the bowl of the stand mixer, attach the whisk and turn it on at medium-low speed.
- 4
Pour in the sunflower oil while the stand mixer is running, then add salt and pepper to taste. Then, increase the speed and continue to work the mixture until you obtain a cream. It will take about 10 minutes in total in the stand mixer. Form the quenelles using 2 spoons.
- 5
Place the quenelles on toasted bread croutons or polenta croutons. Season with fresh chopped parsley and more pepper to taste. The Venetian creamed cod is ready to be enjoyed!
Ago's Notes
- Adjust the salt according to the salt content of the preserved cod.
May the delicacy of the oil and the aroma of the herbs be your accompaniment for a moment that celebrates tradition and the simplicity of true flavors. Enjoy your meal and savor every bite as a reward for a job well done.
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