Savoury Fish Stacks
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup freshly grated Parmesan
- ¼ cup soft butter
- ½ cup Corn starch
- 11 ozs salted Stockfish
- 1 clove garlic cloves (crushed)
- 2 Tbsps lemon juice
- ⅔ cup milk
- 0.333 cup olive oil
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
2.
Mix together the Parmesan, butter and cornflour. Roll out thinly between two sheets of baking paper, then remove the top sheet and cut out 12 circles approx. 10 cm in diameter. Place on the prepared baking tray and bake for around 5 minutes. Leave to cool and then remove carefully from the paper.
3.
Soak the stockfish in cold water for at least 12 hours, changing the water regularly. When ready to use, drain the water, place the fish in a pan and add the milk. Simmer for around 8 minutes then remove the fish form the milk and set the milk aside.
4.
Debone and skin the fish and flake the flesh with a fork.
5.
Mix the garlic and lemon juice with the fish, add a quarter of the milk and half the olive oil and purée well. Gradually add the remaining oil and as much milk as necessary to create a creamy purée. Season with ground black pepper and sandwich between 3 Parmesan wafers making four stacks in total.
