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Brandade on Polenta Medallions
Place the cleaned stockfish in a sauce pan and cover with cold water. Bring it to a boil, then drain, reserving 1 cup of cooking water. Using an electric mixer, gently whip the stockfish, seasoning it with salt, white pepper and minced garlic. Slowly pour in the oil, as you would with a mayonnaise. Finally, add a little of the cooking water and the minced parsley. This is the brandade. For the polenta, bring the water to a boil and add salt and a drizzle of oil. Slowly whisk in the polenta. Cook for 40 to 45 minutes, stirring often so that it doesn
Ingrediants:
Stockfish (air-dried cod), soeaked for 36 hours, Garlic cloves, minced, Minced parsley, Salt, White pepper, Light olive oil, Reserved cooking water cup, White polenta, Water, Extra virgin olive oil, Butter, Salt&&330, 2, 1, , , 200, 1, 120, 500, 1, 30, &&1, , 5, , , 1, , 1, 1, 5, 1,
Category: Appetizers
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