Stockfish steamed to olive puree
Stockfish steamed to olive puree
Stockfish steamed to olive puree
5
1
Stefano Moraschini
Divide the stockfish in 4 pieces, salt well outside and place them in the basket of a pot for steaming (when water boils).
Cook 15-20 minutes covered.
Lay the pieces of stockfish in individual plates and sprinkle with the olive paste and capers dissolved with a spoonful of cooking water; Sprinkle with thinly sliced shallot and sprinkle with raw oil.
Calories calculation
Calories amount per person:
966
Ingredients and dosing for 4 persons
License
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