Salted Codfish in Sunny HeRBs parsley green sauce

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Salted Codfish in Sunny HeRBs parsley green sauce

A tasty single course distinguished by a special aromatic seasoning: Sunny HeRBs parsley green sauce.
An appetizing dish where the fish is enhanced by the other ingredients and especially thanks to the fragrance of the sauce.
Here the new videorecipe of the chef Gian Luca Cellerino.
Ready?
Prep Time 15 mins
Cuisine Italian
Servings 4

Ingredients
  

  • 600g soaked salted cod
  • 4 king prawns
  • 1 precooked red beet
  • 1 potato
  • 100g green beans
  • 4 friselle or sailor bread crackers
  • Lemon juice
  • Lemon juice

    Extra virgin olive oil, vinegar, salt to taste

Ingredients for the green sauce

  • 1 big bunch of Sunny HeRBs parsley
  • 1 garlic clove
  • 30g capers
  • Soft inside of a roll soaked in milk
  • A handful of pine nuts
  • 2 anchovies fillets in oil
  • 1 hardboiled egg yolk
  • Extra virgin olive oil
  • Lemon juice
  • Salt and pepper to taste

Instructions
 

  • Prepare the sauce: put in a mixer the garlic clove with a pinch of salt, the pine nuts and the Sunny HeRBs parsley.
  • Add the rest of the ingredients: anchovies, capers, egg yolk, bread.
  • Blend everything together adding olive oil till you get a smooth sauce.
  • Add a few drops of lemon juice, salt and pepper to taste. The green sauce is ready.
  • Soak the friselle in water and vinegar and put them aside.
  • Parboil the cod in unsalted water and set aside
  • Prepare the vegetables: cook the green beans and a peeled potato in boiling water. Drain the precooked beet. Cut into small cubes the vegetables and put them in different bowls. Season with oil and salt.
  • Season the cod with olive oil and a few drops of lemon juice.
  • Parboil the king prawns.
  • Compose the plate using a ring mold: on top of the frisella alternate the vegetables, the cod and the green sauce in layers.
  • Remove the mold and garnish with a king prawn.
  • Add more green sauce and drizzle with some extra virgin olive oil. You can serve this course warm or cold, as you prefer.
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