Cod My Son Vitor Pascoal

Cod My Son Vitor Pascoal


4 slices of cod 300-500 grams. each
3 to 5 liters of cold water for desalting cod
1 dish flour background,
½ liter of oil to fry the slices of cod

Mashed potatoes

6 potatoes cooked in shell, mixed or processed
2 tablespoons (soup) of butter,
½ cup milk or sour cream, 1 teaspoon (tsp) salt.
How to Prepare the puree:
Place in a medium saucepan the processed potatoes, butter, salt and a little milk, or cream.
Bring the fire to drop the pan.

How to Prepare Codfish;

Place the cod to soak for 36 hours in the refrigerator, changing the water twice.
Folded are great needs more time for desalting.

For each 2 cod height of fingers are 12 hour soak.
Taking water, dry well with paper towels.

Skip folded in the oil, then the flour, beating out the excess flour.
In a deep pan, fry the cod with the hot oil, then lower the heat to leave until golden brown.

Onion sauce:

2 to 3 large onions cut into thin slices
1 cup wine vinegar,
1 cup dry white wine (optional)
2 tablespoons (soup) wood wine (optional)
2 tablespoons cold water, 2 tablespoons (soup) of oil.
1/2 tablespoon (soup) of salt.

Way of preparing:
Fry the onion in oil until wilted, then add the vinegar, wine, water and salt, let cook for 5 'or 10' minutes, or until with little liquid.

Before taking the fire add the wood wine.
Serve the cod with potato puree. broccoli, carrots.
Separate the onion sauce.

Long a clay dish, 10cm height, place the cod in the center, the two corners, the mashed potatoes and merge the bouquets of broccoli, and carrots cut into large slices, cooked and passed in butter.

Fry 4-6 pineapple slices in butter until golden brown.
Take sprinkle sugar and canela.Servir part.