Salted Codfish with Milk
A dish with a challenging preparation but that gives great satisfaction: an alternative way, typical of the village of Triora, to cook the cod, giving it a delicate flavor that will conquer your guests!
Ingredients
600 g of salted cod cut into pieces
1 kg of potatoes
1/2 l of fresh whole milk
4 tablespoons of EVO oil
200 g of leeks
50 g of flour
75 g of butter
Parsley
Salt and pepper
Preparation
First of all, it is important to desalinate the cod at least one day before its cooking, after having cut it into large pieces (more or less big as a fist).
Once this operation is completed, put the cod to drain for a couple of hours and then dry it with a kitchen towel.
Flour each piece of fish carefully, and brown them over a high flame in a pan, together with oil, two cloves of garlic, a sprinkle of chopped parsley; add a splash of white wine when everything is sizzling decisively. Continue to gently turn them until they are brown on both sides.
Take potatoes and leeks, wash them, clean them and slice them finely. Cook them in a second pan, stirring them with a knob of butter, finely chopped parsley and a sprinkling of pepper. When everything is well browned, lower the heat, pour the milk and continue cooking on a low flame.
Take a baking pan, butter it and place the previously browned cod in it, together with cooking liquid, potatoes and leeks with their sauce. Add, a little oil, salt and a little pepper, to taste.
Bake for about 20 minutes at 170 °C and serve it hot!
