Cod saltimbocca with fondue

 

Desalinate the cod, cut into portions, season with pepper and flour it. Wrap in a slice of bacon, cover it with a sage leaf and secure with a toothpick.

In a pan heat the extra virgin olive oil, fry the cod then deglaze with white wine. Lower the heat and continue to cook (about 10 minutes).

In a saucepan, melt the potato starch with a little cold milk; add the remaining milk and cream: Bring to a boil, stirring until the mixture will form a veil of spoon (wooden). Remove from heat and add the Parmesan and stir until completely melted. Add salt and pepper.

In each dish (possibly warm because fondue tends to cake) pour the fondue and lay the cod with crispy bacon.

For 4 people

Wanting the cod it can be cut into pieces.

 

COD gr.  800   
BACON (slices) gr.  100   
SAGE LEAF bouquet   
EXTRAVIRGIN OLIVE OIL tablespoons   
WHITE WINE, FLOUR, PEPPER enough     
MILK ml.  120   fondue
GRATED CHEESE gr.  150        "
CREAM ml.  200        " 
POTATO STARCH tablespoon  0,5        "
SALT, PEPPER enough         " 

 

 

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