Araganato cauliflower with salt cod
Instructions
Desalt the cod fillet, keeping it 2 days bath under a trickle of running water.
Clean and wash the cauliflower and separate into florets.
Divide the cod in 4 or more pieces, flour them and FRY briefly in a wide saucepan with oil and garlic, then remove and keep aside.
In the same saucepan accommodate half of florets, after removing the garlic, and place the cod, cover with the remaining florets and salt.
Lengthen the cooking with 2 ladles of water.
Cook for 15 minutes.
To rest.
Ingredients and dosing for 4 persons
- 1 cauliflower from 1200 g
- 1 thread of cod from 1200 g
- 4 tablespoons of olive oil
- Flour
- 1 clove of garlic