Water stockfish for 24-two days (change water frequently). Clean from bones! Put milk, water and bicarbonate in a frying pan, add the fish in pieces and then bring the whole to a boil (do not use full throttle!). Boil once, twice, then remove the frying pan from the kitchen stove and cool for about 1/2 hr.
Then take out the fish (do not pour away the milk water yet), check for last bones and put it into a high container.
Add the garlic (1 clove at the beginning) and 2 tablespoons of cooking stock, grind fresh pepper and 1 tablespoon of chopped parsley I. Then add 1-1.5 dl of olive oil and whisk with a “magic wand” to a foamy puree.
And now the tasting starts: add garlic or parsley I if necessary, maybe even a little bit of salt, but more olive oil for sure. The puree must not be too dry, but in any case it must not become liquid. Better a little bit “tougher”.
Arrange on a plate (per person) or on a platter and decorate with parsley leaves Ii.
Serve with cold or lukewarm polenta slices. It also goes well with a parisette or dark, toasted bread.
The puree can be prepared best 1-2 days in advance, but the storage tin must be absolutely tight!!! Billi:
– There are more and more people who use a neutral oil such as corn oil or safflower oil. This is a great pity, because the good taste is e
Related Recipes:
Hungary’s Bouillabaisse: Hal Szl – InfoInfo: The fishermen of the Tisza and Lake Balaton his own about a recipe that is in no way inferior to the...
Steamed Pike PerchGut and scale the fish, trim the fins. Score 4 to 5 times 1 cm deep on the back, put 1 sage leaf in each...
Szeged Fish SoupFillet the carp and pike. Bone the fillets, remove the skin and cut into large cubes, reserve. Coarsely chop...
Lukewarm Salmon on a Bed of LettuceA delicious recipe for the asparagus season: Cut corn on the cob in half lengthwise and blanch in boiling...
Millennial EggsIn China, too, these eggs are rarely prepared at home, as they can be bought ready-made in any grocery store...
Mushroom Duck TerrineFor the mushroom duck terrine, remove the bones from the duck and cut the meat into cubes. Set the liver and...
Salmon in Puff Pastry with Chanterelle CreamPreheat oven to 200 degrees. Roll out the puff pastry into a rectangle 10 cm longer and 5 cm wider than the...
Fish SausageFor the fish sausage, first soak the sheep intestine in lukewarm water (not above 40 degrees) for about an...
Pollock with Arugula and TomatoesRinse the fish fillet, dry with kitchen roll and cut into larger pieces. Season with salt and pepper and...
Steam Noodles – Sweet or SaltyPasta dishes are always delicious! In a large baking bowl, crumble the yeast into small crumbs, add a little...