Ingredients for 4 servings:
500 gr stockfish (already soaked)
300 gr potatoes
40 gr grated Parmesan cheese
2 tbsp extra virgin olive oil
250 ml low-fat milk
30 gr butter
20 gr breadcrumbs
Salt
Pepper
Ready in: about 150 minutes
500 gr stockfish (already soaked)
300 gr potatoes
40 gr grated Parmesan cheese
2 tbsp extra virgin olive oil
250 ml low-fat milk
30 gr butter
20 gr breadcrumbs
Salt
Pepper
Ready in: about 150 minutes
How to prepare the recipe: "Piedmont gratin stockfish":
Skin the stockfish and remove the fishbone, chop, put in the hot oven for 5 minutes and let it dry.
Finely chop the stockfish, put in a pan with a glass of water and one of milk; cook until is completely dried.
Boil the potatoes, skin, mash with a potato masher. Put the mashed potatoes in a pan, add the stockfish, oil and the remaining milk, salt, pepper and mix until you get an omogeneous and firm mixture; then add the Parmesan.
Oil an ovenproof dish, spread breadcrumbs, pour the mixture and cook in the oven at 180 °C until the surface is gratin.
Preparation time: 30 minutes
Cooking time: 120 minutes
Difficulty: easy
Chef's advice
I suggest to match this dish with Chambave Bianco La Villa, Verdicchio dei Castelli di Jesi, Marino Secco.
Skin the stockfish and remove the fishbone, chop, put in the hot oven for 5 minutes and let it dry.
Finely chop the stockfish, put in a pan with a glass of water and one of milk; cook until is completely dried.
Boil the potatoes, skin, mash with a potato masher. Put the mashed potatoes in a pan, add the stockfish, oil and the remaining milk, salt, pepper and mix until you get an omogeneous and firm mixture; then add the Parmesan.
Oil an ovenproof dish, spread breadcrumbs, pour the mixture and cook in the oven at 180 °C until the surface is gratin.
Preparation time: 30 minutes
Cooking time: 120 minutes
Difficulty: easy
Chef's advice
I suggest to match this dish with Chambave Bianco La Villa, Verdicchio dei Castelli di Jesi, Marino Secco.
In the picture, Piedmont gratin stockfish
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