Salted cod on a cauliflower mousseline

Put 400 grams of salted cod in fresh water, 24h before. Refresh the water regularly to remove the salt, 5 times is normally advisable.

For 2p cut 1 cauliflower in pieces. Boil in salted water until soft. Drain, but keep some fluid and make a smooth puree. Add 2 chopped garlic cloves, pepper, salt, nutmeg, 1 table spoon of chopped sage and 2 teaspoons of butter.

Put the cod on baking paper. Add some olive oil, pepper and a few sage leaves. Bake the cod in the oven, at 220-240° for approx 15-20 mins. Reheat the cauliflower. Add some grated parmigiano.

Serve the cod on the puree. Nice discovery, preparation of salted cod.


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