Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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    STOCKFISH MOUSSE BY FDL

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    1 STOCKFISH MOUSSE BY FDL on Thu Apr 24, 2014 5:17 pm

    Chef Pipos Petre

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    Cod mousse recipe from the restaurant Vecio Fritolin in Venice, a delicious seafood recipe with milk, cod, salt and pepper
    Ingredients
    Ingredients

    Stockfish 750 g
    Milk 2 l
    Oil 1 l, peanut
    Salt
    Pepper

    Info box

    Preparation time 10 m
    Cooking time 20 m
    Recipe category Main course
    Recipe yield 1
    Recipe cuisine Italian

    Preparation

    Soak the dried cod in cold water for at least 2 days. Split the fish in two, skin-it and bone-it carefully Put the flakes of meat in a pot and cover with cold fresh milk. Wait until the milk boils, then reduce the flame and count 20/25 minutes.

    Remove from heat and let it cool down for 30 minutes. Take ½ liter of boiled milk and put it aside, then drain the meat flakes and mince it briefly in a cutter to break the fibers.

    Put the blended fish meat in a mixer bowl and mix it with a whip adding little by little the peanut oil and the milk until it starts to look like a soft white cream. Season with salt and pepper.

    Serve with soft white polenta, a drizzle of extra virgin olive oil and some chives buds.

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