Mille-feuille of codfish and potatoes with an emulsion of borage
Ingredients for 4 people:
|
Main courses 40 minutes
Average
Baking tray, Skillet, Frying pan |
Preparation
- Scallops have the desalted cod.
- Peel and cut potatoes into rounds, place them in a baking dish and season withchopped tomatoes, salt, 30 grams of extra virgin 'olive oil, oregano and a ladle of'water, bake at 180 degrees for 30 minutes.
- Cook in salted water already washed and clean the drain and borageemulsionatela with a mixer by adding 50g of extra-virgin 'olive oil and keepeverything warm.
- Just cooked potatoes, salt cod fried in a pan with the remaining extra virgin olive oil and a clove of garlic and place it on a paper towel.
- Now, mount the dish, alternating a layer of salt cod with a potato potatoescontinue starting up to five layers in all.
- Complete with the emulsion of borage to decorate the pot.
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