Ingredient and Portion:
300g Salted Cod
50g unsalted butter
1 cup of milk
200g porcini mushroom
2 garlic cloves
2 tbsp extra virgin olive oil
1. Boil a pot of salted water.
2. Add potatoes in the pot and cook for 15 minutes until the potatoes become slightly tender but still firm to the touch.
3. Drain the potatoes.
4. In a small saucepan, heat the butter and milk over low heat until the butter is melted.
5. Using a potato masher or electric beater, slowly blend the milk mixture with the potatoes until it becomes smooth and creamy.
1. Place the small fish into a large bowl and pour water into the bowl until the fish is fully submerged.
2. Cover the bowl and let the salted fish soak for 4 days.
3. Change the water in the bowl every day.
4. Drain off the salty water.
5. If you are using a bone-in salted fish, remove the bones and skin.
6. Pry off a piece of the fish from the meatiest part of the fish and taste it.
7. Boil the fish for about 10 to 15 minutes until it becomes tender.
8. Remove the foam that forms when it boils.
9. Remove the codfish and flake it with 2 forks.
10. Set aside.
1. Warm a non-stick pan with 2 tablespoons of extra virgin olive oil and 2 garlic cloves.
2. Slice the porcini mushroom and start to saute them until they are toasted.
3. When they are well toasted, add a ladle of chicken stock and salt.
4. Set aside.
1. On a plate, put a few spoons of mashed potatoes, and top it off with cod flakes and porcini mushrooms.
2. Finish off with extra virgin olive oil and fine chopped parsley.
*Chef’s tip: Do not taste the top layer of the fish that has been directly exposed to hot water. Taste the inner flesh to gauge how much hot water has penetrated into the salted fish.