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Rosti Potato with Cod

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Rosti Potato with Cod


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Tempo de preparo

1 hour(s)


2 servings

Giselle Moreno

  • Ingredients
  • Recipe
  • Cod in flakes1/2 kg
  • Sicilian lemon1 unit(s)
  • Bay leaves2 unit(s)
  • Garlic Cloves4 unit(s)
  • Asterix Potato (medium)2 unit(s)
  • Small onion1 unit(s)
  • Olive oil1/4 cup
  • Chives to taste
  • Black Olives10 unit(s)
  1. For the cod: Desalt the cod, changing its water for 2 days, at 12-hour intervals. In a pan, place water, the lemon halved, 2 coarsely crushed garlic cloves, the bay leaves and the cod. When it boils, turn off the heat. Drain the cod and place in a mixer. Reserve 1 cup of the cod water. In the mixer, beat the cod, with a little oil, at maximum intensity, until it turns into a paste. Add more oil little by little and, if it is dry and difficult to beat, add a little of the cod water you reserved. Note: I put a picture of the cod paste so you know the texture that remains. For the potato: Cut the onion and thin strips and, in a frying pan, brown in the oil. Use low heat so they wilt rather than fry. In the middle of the process, add the rest of the chopped garlic and chives and then the cod paste. Stir well so that the cod takes on the flavor of the stir-fry. Reserve in a bowl. Grate the potatoes in the processor. Drain the excess water and mix the potatoes with the cod along with the chopped olives. Fix the salt. In the same skillet in which you made the sauté, add more oil until it covers the entire bottom of the skillet. When it is very hot, place half of the potato covering the entire bottom and pressing so that there are no holes. Put the heat on medium, and fry the potato for 5 minutes on each side, until it forms a crispy crust. Repeat the process with the rest of the potato. While the fries, preheat the oven. When the frying process is finished, carefully transfer the two potatoes to a round stainless steel bowl and leave in the oven for another 10 minutes (the potato will finish cooking in the oven). Note: as I didn't have a platter that could fit both potatoes at the same time, I used 2 different ones. Note: If you have that skillet that can go in the oven, it makes the process easier because the potato goes straight from the fire to the oven.

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