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Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi

Claudio Sadler

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.

 

LEGGI LA SCHEDA SULLA GUIDA 2019