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The cod is sprinkled with salt in advance, so no salt is added afterwards. When frying in a pot, stir-fry carefully to avoid burning.
How to make it
1
Once the cod has been removed, cut into bite-sized pieces, sprinkle with salt and leave for about 2 hours.
2
Peel the potatoes, cut into bite-sized pieces, and boil them in plenty of water. Boil for about 10 minutes and when the potatoes are soft, add cod, boil for 2 minutes and remove in a colander.
3
Add [A] to the pot to give it a scent, then add boiled potatoes and cod and stir-fry.
4
Fry the potatoes like crushing them, and when they run out of shape, add [B] and fry them until smooth.
5
Serve [4] with a spoon on top of the Melba toast. Arrange on a cooking sheet, pour C, and bake in a toaster for about 10 minutes until browned.
6
Once browned, remove and topped with fruit tomatoes, capers and Italian parsley.
material
-
- If
- 200g
-
- salt
- Appropriate amount
-
- Potatoes too
- 150g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
[B]
- Fresh cream
- 3 tablespoons
-
- White wine
- 1 tablespoon
-
- Black pepper
- Small amount
-
- Italian parsley chopped
- 1 tsp
-
- butter
- 10g
-
- Melba toast
- 6 sheets or more
-
[C]
- Parmesan cheese
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin
- Small amount
-
Olive Oil
-
- Fruit tomato finishing, 2mm cubes
- Appropriate amount
-
- For caper
- Appropriate amount
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
