1.8 kg of mature cod, skin included, cut into pieces
3 1/2 cups of ricotta (700 g)
1 egg
1 1/2 cups of grated Parmesan cheese (165 g)
1 cup of all-purpose flour (120 g)
1 tablespoon of salt
1/2 tablespoon of nutmeg
For the sauce
1/2 tablespoon of dried oregano (optional)
1/2 cup of butter (100 g)
1.8 kg of mature cod, skin included, cut into pieces
3 1/2 cups of ricotta (700 g)
1 egg
1 1/2 cups of grated Parmesan cheese (165 g)
1 cup of all-purpose flour (120 g)
1 tablespoon of salt
1/2 tablespoon of nutmeg
For the sauce
1/2 tablespoon of dried oregano (optional)
1/2 cup of butter (100 g)
Precise the oven to 250°C (very hot)
In a baking dish, place the cod in the preheated oven until it becomes tender (around 1 hour and 10 minutes)
Remove the flesh from the skin with a spoon and pass it through a sieve into a bowl, gently kneading to remove excess liquid
In a large pot, bring 5 liters of water to a boil over high heat
Pulse the ricotta, egg, Parmesan cheese (reserve 1 1/2 tablespoons for dusting), flour, salt, and nutmeg in a processor until smooth
Combine with the cod pâté and mix with a wooden spoon until a homogeneous mass is formed
Remove portions of the dough equivalent to 1/2 tablespoon and gradually add them to the boiling water
As they rise to the surface, remove with a skimmer and reserve in a large tray
Prepare the sauce: In a small pan, melt the butter over high heat and cook until golden brown (around 3 minutes)
Pour over the cod cakes and mix delicately
Dust with reserved Parmesan cheese and serve immediately.
