Pairs well
with
our Prosecco Superiore
Baccalá Mantecato Served on Polenta
Serves 4
- 1.5 lb black cod (skin on)
- Olive oil
- Sunflower oil
- 2 garlic cloves (chopped or whole)
- 2 bay leaves
- Lemon zest
- Salt
- Red pepper flakes
- Parsley leaves
- 8 fl oz whole milk (can be substituted for water)
For the Polenta:
- 2 cups of polenta flour
- Sunflower oil
- 8 cups of water
- Salt
For the Baccalá:
In a pot, add sufficient water to cover the fish and top it with milk (2/3 water and 1/3 milk). Bring the mix to boil (60oc to 140of) and add the fish, the bay leaves, garlic, and red pepper flakes and cook it for 20 minutes. Remove the fish from the mix, keeping the mix to the side.
Separate the fish from the skin. add the fish to a blender (or mixer) with a drizzle of sunflower oil and of olive oil and mix on medium speed until the fish become chunks.
If you don’t have a blender or mixer, you can also do it by hand using a bowl and a whisk. start adding the liquid mix to the fish, until achieves your desired consistency – it should reach a paste look.
Serve on polenta and top with lemon zest, salt, red pepper flakes, and parsley.
For the Polenta:
Add the water to a pot and boil it.
Once the water starts boiling, add salt.
In a bowl, sift the flour through a sieve using a whisk. Add a drizzle of sunflower oil and cook slowly for approximately 60 minutes, continuing to mix.
Pour the mix into a baking dish. let cool in the refrigerator until solid.
Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat.
Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.