For 10 people
For the garlic oil 7 dl of extra virgin olive oil 1 bulb of garlic
For the knödel 180 g of bread 250 g of borage 400 g of softened cod 200 g of rinsed cod fillets 30 g of Parmigiano Reggiano 1 egg 1 large sprig of thyme, marjoram and parsley 400 g of plain flour 30 g of garlic oil
For the sauce 1 scallion 100 g of cubed potatoes saffron 30 g of maize flour 1 l of cod cooking water 20 g of extra virgin olive oil 2 dl of dry white wine
For the garnish red pepper pistils katzuobushi 1 pack of borage sprouts 50 g of butter chopped aromatic herbs
For the garlic oil Gently fry 2 dl of oil with a bulb of garlic cut in half in a small pan for 20 minutes. Cool and add 5 dl of fresh oil, then filter.
For the knödel Cut the bread into pieces, removing the crust; dry it near a source of heat. Cut the rinsed cod into cubes and scald it in unsalted boiling water. Set to one side. Drain the fish and dry it in a clean cloth. Blanche the borrage in slightly salted water, squeeze well and chop. Finely chop the parsley, marjoram and thyme. In a large bowl, mix the softened cod, dried bread, borrage, scalded cod, Parmigiano and chopped herbs. Add the egg and the garlic oil. Let the flavours mingle and shape the mixture into quenelles, covering your hands in white flour; keep in the fridge.
For the sauce Stew the chopped scallion with a little oil and water in a small saucepan, add the dry white wine and allow to reduce. Add the water used to cook the cod, the maize flour and the saffron. Cook for about 1 hour, blend and keep hot.
Cook the knödel in slightly salted boiling water, season with the herb butter. Pour a little hot sauce on the plates, place three knödel on it, decorate with pepper pistils, borrage sprouts and very fine katzuobushi; serve very hot.
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