Creamed Cod Antipasto
A typical Venetian dish called baccalà mantecato (creamed cod) is often served as an antipasto on slices of grilled polenta or small fried bread slices.
Ingredients
- 4 tbsp butter
- Small baguette cut crosswise into 1/2 inch slices
- 1/2 lb cod fillet
- 3 cloves garlic
- 1 cup milk
- 1 large Yukon potato, peeled and diced
- 1 tbsp olive oil
- salt and pepper to taste
Directions
- Melt the butter in a saute pan and add the baguette slices. Brown them on both sides and set aside.
- In the same pan, cook the cod and garlic in milk over medium heat for 10 minutes or until fish easily flakes. Transfer the fish and garlic to a large bowl. Reserve the liquid.
- In a separate small pot, boil the potatoes until soft; drain and add to fish.
- Add enough of the remaining milk, along with the olive oil, and mash the ingredients until consistency of mashed potatoes. Season with salt and pepper.
- Spread a small amount on top of the browned baguette slices and serve.
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