Stockfish with celeriac puree
Instructions
Cut into pieces the stockfish, salt, flour and gently saute in garlic and oil for 15 minutes.
Peel and dice celery root and potatoes; boil them in salted boiling water and hot processing them with a little water and cooking oil to the wire; stir in cheese.
Place the warm puree on individual plates and place the stockfish with its sauce.
Ingredients and dosing for 4 persons
- 1 soaked stockfish fillet
- Flour
- 1 potato
- 1 celeriac
- 50 g of grated fresh caciocavallo cheese
- 3 cloves of garlic
- Olive oil extra virgin
- Sea salt