Cod fish with potato Rösti and turnip greens

by | Apr 11, 2011 | Pastry | 0 comments

Cod fish with potato Rösti and turnip greens
(serves 4)

1.1 pound (500 gr.) cod fish, softened
14 ounces (400 gr.) turnip greens
1 teaspoon of treated parsley
4 tablespoons of olive oil
1.4 tablespoons (20 gr.) pine nuts
pitted Taggiasca olives

For the Rösti
3 potatoes with mealy pulp, medium sized
olive oil

Trim and wash the turnip greens and let them burnish for a few minutes in a pan with 3 tablespoons of oil, adding salt. When the cooking is almost done, add the pine nuts and toast them. Add eventually a handful of the pitted Taggiasca olives and keep the pan warm. Cut the Baccalà in fairly big pieces and let them cook in unsalted water for 5-7 minutes. When the fish is cooked, remove the fish bones and skin. Clean the parsley, wash it, cut it and grind it thoroughly, add 2 tablespoons of olive oil and season the Baccalà with the aromatized oil. Cut the potatoes in fine slices. Heat the oil in the pan and add the potatoes and salt. Toast for 5 minutes on one side, turn the potatoes, cooking on moderated heat for 15 minutes until the Rösti is golden and crispy on the edges.


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other recipes

Chocolate truffles

Chocolate truffles

Chocolate truffles are very easy and super fast to prepare, just a handful of ingredients… is a simple chocolate ganache. Luscious, fudgy, and rich, the truffles can be customized following your favorite flavors or following your fantasy. The truffles are a lovely...

Chocolate, pears and almonds tart

Chocolate, pears and almonds tart

Pears and chocolate is a classic and delicious pastry combination, especially this season. I have decided to offer you a tart made up of an almond and dark chocolate filling, pears in juice and a cocoa short crust pastry… in short, a Tarte bourdalue au chocolat....

Pistachio and lemon cake

Pistachio and lemon cake

Today I propose you a pistachio and lemon cake: its consistency is dense and fragrant. The lemon gives a particular aroma, enhancing the flavor of the pistachio. The scented white chocolate and lemon ganache gives the cake creaminess and a little sourness, without...

Pin It on Pinterest

Share This