400 grams of salted cod loin
1/3 cup black currants (50g)
1/3 cup pine nuts (60g)
2 tablespoons chopped parsley
2 tablespoons lemon juice
1/4 cup olive oil (60ml)
1/2 teaspoon salt
1 peppercorn
400 grams of salted cod loin
1/3 cup black currants (50g)
1/3 cup pine nuts (60g)
2 tablespoons chopped parsley
2 tablespoons lemon juice
1/4 cup olive oil (60ml)
1/2 teaspoon salt
1 peppercorn
In a large bowl or container, place the cod, cover it with cold water, wrap in plastic film and refrigerate for 48 hours, changing the water at least four times to desalinate
Lave the cod under running water and pat dry
Remove skin and bones. Reserve
In a small pan, bring 1 cup of water (240ml) to a boil over high heat
Add the currants and simmer for about 2 minutes
Drain and pat dry with paper towels. Reserve
In a medium pan, place the reserved cod, cover it with water and simmer over high heat
Reduce heat to medium and simmer for about 10 minutes
Drain, separate the fish into large flakes and transfer to a serving dish
Over the cod, distribute the reserved currants and pine nuts, sprinkle with parsley and drizzle with lemon juice and olive oil
Sprinkle with salt and pepper, wrap in plastic film and let it rest at room temperature for about 30 minutes before serving
400 calories per serving
Creamy white, like Chardonnay Chilean Montes Oak Barrel 97, $14, and Marqués de Casa Concha, R$20.80
