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Ingredients
Venetian Cod Cream on Ciabatta Toast
- For the cod cream
- 600 grams unsalted Stockfish (stockfish-style)
- 600 milliliters milk
- 80 milliliters olive oil
- freshly ground peppers
- For the vegetables
- 250 grams Cherry tomatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 small Zucchini
- 2 sprigs parsley
- 4 sprigs thyme
- 2 sprigs Sage
- 1 garlic clove
- 5 Tbsps olive oil
- salt
- To serve
- 12 slices Ciabatta
For the cod cream, place cod in cold water and let soak overnight. Rinse cod and place in a saucepan with milk. Heat milk and cod to a boil, reduce heat to medium and simmer 10-15 minutes. Remove skin from cod, tear cod into small pieces and set some pieces aside for garnish. Puree remaining cod, oil and 200 ml of milk until smooth and season with pepper.
For the vegetables, preheat oven to 250°C (approximately 475°F). Rinse tomatoes, bell peppers and zucchini. Cut tomatoes in half. Cut bell peppers into quarters, remove seeds and ribs and cut into wide strips. Halve zucchini and cut lengthwise into strips 0.5 cm (approximately 1/8 inch) thick. Rinse herbs, shake dry and pluck and chop leaves. Peel garlic and chop finely. Mix garlic, herbs and oil and season with salt and pepper. Toss tomatoes, bell pepers and zucchini with oil mixture to coat. Spread vegetables on a baking sheet and roast about 15 minutes, turning occasionally. Toast ciabatta slices. To serve, top ciabatta toast slices with roasted vegetables and dollops of cod cream and garnish with reserved cod pieces.