Molini Pivetti > NIC chefs recipes > Nordic cod in a bread crust

Nordic cod in a bread crust

NORDIC COD IN A BREAD CRUST

INGREDIENTS

FOR THE BREAD

400g WHOLEWHEAT TRITICUM Flour
200g DURUM WHEAT SEED
11g brewer’s yeast
350g water
15g fine salt

FOR THE REST OF THE PREPARATION

200g cod heart
Grapes
Precooked chickpeas
1 egg
1 yolk
200ml cream
30g amberjack pulp
30g Madonie provola cheese
Salt
Pepper
Tomato
Extra virgin olive oil
Garlic

 

PROCEDURE

FOR THE BREAD

  • Knead the flours with water at a moderate speed for about 10 minutes.
  • Add yeast and knead for a further 5 minutes, then add the salt, increasing the speed and creating the gluten link.
  • When the dough is ready, leave it to rest for 30 minutes.
  • Knead the dough and break it up into the desired size, shape it into a ball and leave it to rise.
  • Bake in a wood-fired oven at 200 degrees for about 25/30 minutes.

FOR THE URCHIN FLAN

  • Blend 1 whole egg, 1 yolk, cream, provola delle Madonie, salt and pepper.
  • Pour into buttered moulds and cook at 100 degrees for 1 hour in a static oven.

FOR THE CHICKPEAS

  • Brown garlic in a pan with oil and then add the precooked chickpeas.
  • Wet with water or vegetable stock. Leave for 10 minutes and then blend to a more or less solid consistency.

FOR THE LAST PART OF THE RECIPE

  • Cut up the fish and season with salt and pepper.
  • Thinly slice the bread, place it carefully on the fish, and bake it at 160 degrees for about 12 minutes.
  • On the side, create a salad with cooked chickpea humus, grapes, tomatoes and urchin pulp flan.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

Subscribe to our Newsletter

To receive our updates