A show off for every dinner party, or a treat for a romantic night!
Ingredients
250g Cod Fillets 4 artichokes parsley Garlic Flour Olive oil half glass white wine Clean well the artichokes cutting the extremities and harder parts and the stems (you can keep them for a delicious risotto!). Cut the artichokes in halves and scrape out the inner core. Soak them in water with lemon and let them soak for about 10 minutes.
In the meantime, cook the cod fillets with quickly pan searing them with a little olive oil. Place them in a bowl and break them into pieces with a fork to obtain a lumpy creamy mixture. In the same pan, prepare olive oil with some garlic. Cut the artichokes in thin slices to form little leaves and keep a few aside. Cook the rest in the pan, pan frying them for about 5 min at high heat. Wash them with the white wine and once the wine has evaporated, add a little water and turn lower the heat to let them cook for about 10 minutes.
Season well and add fresh parsley. Dust the leftover artichoke slices and fry them up in a pan until crispy and golden. Plate the millefeuille by staking up alternatively artichokes leaves and cod mix. Top them with some crunchy fried artichoke and decorate with olive oil and fresh parsley!
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