Cod Cold and Oven With II Pints ​​Rectified

Cod Cold and Oven With II Pints ​​Rectified

Ingredients:

1 kilo of cod in desalted chips for 12 hours, if it is thicker to leave 24 hours
Keep the desalga in the refrigerator

Spices:

3 large onions finely chopped, washed and drained
If it is to bake in the oven cut the onion into thin slices
2 cups (tea) parsley with chopped stem.
½ cup (tea) whole capers preserved drained
1 cup extra virgin olive oil
½ cup wine or lemon vinegar
1 whole pepper seedless minced finger (optional)
The pepper besides doing good health, serves to give a special flavor.

Other Ingredients:

½ pound of pre-cooked potato cubes
1 cup (tea) green olives without the chopped lumps
3 roasted red peppers in the mouth of the stove
3 yellow bell peppers roasted in the mouth of the stove
3 roasted green peppers in the mouth of the stove
Moderate salt
2 feet of lettuce flat (optional)


Way of preparing:

Wash the cod, leave to soak with cold water, inside the refrigerator, for 12 hours. It drains well.

"Do not cook the cod", it is already tanned in the salt and it is without flavor. Dry thoroughly to remove all the water.

Put in a bowl, cod, onion, parsley, season with olive oil and vinegar salt, and pepper, add capers, olives the chopped peppers the potatoes.

If you change the vinegar for lemon, add it at the time of serving.
You can put half of vinegar and the other half of lemon juice.
Store in refrigerator until serving time.

How to Remove Chili Skin:

Skewer the bell pepper into a fork, take the stove mouth (very hot fire), turn over, turning until the skin of the bell pepper is well burnt (black).
Do this procedure above on all peppers. Book it.

Then wash the peppers under running water, remove the skin and seeds, rinse them again carefully, so as not to break

Cut into strips 2 inches wide by 5 inches long.

How to Serve the Cod:

Line the bottom of a large platter with the lettuce leaves washed and dry. (Dry with paper towel).

On a platter, distribute the already seasoned cod salad over the bed of lettuce.

Do this procedure above, just in time to serve.

Optional Decoration:

In the outline of the platter you can put whole quail eggs and spread over cherry tomatoes.

II - Option:

Cod of Forno:

Same recipe ingredients above except vinegar and lemon (do not season as salad).
No need to remove chilli skins.
Add one cup of teaspoon of skinless tomato and minced seed.
If you want you can put 5 coriander grains or 2 chopped coriander sprigs is (optional), mix well, or the parsley.
II Option:
Another way to do this is to sauté the onion, the bell peppers in strips (no need to remove the skin) and the tomatoes, leave "al dente" place over the cod and the other ingredients and the chosen cover.
Bake for gratin. Before serving, place enough chopped parsley, it is optional.
If you like, put some mint leaves

Coverage I:

4 beaten eggs
1 teaspoon baking powder
50 to 100 grs. Of grated Parmesan cheese

Coverage II:

4 egg whites beaten, then add the egg yolks
1 can of cream without whey or box
1 cup of curd
100 grs. Of grated Parmesan cheese

How to Prepare for Coverage:

First cover, beat the eggs, add the yeast place over the cod.
Bake until gratin. Oven 180 º C.

Second cover, Whip the egg whites together, the cream, mix well add the curd cheese and finally the grated cheese.
Cover the cod, with the recipe above, take to the oven to gratin.