How to cook stockfish in a salad with potatoes, recipe with few ingredients to prepare without great difficulty, description of the procedure in detail, from beating the stockfish with a stick to its division into pieces before placing it on a tray with the potatoes.
Ingredients for 4 people
- 600 g of stockfish already soaked
- 400 gr of potatoes
- 1 bunch of parsley
- 1 clove of garlic
- 2 slices of lemon
- olive oil
- salt and pepper
Preparation of stockfish in a salad with potatoes
Beat the stockfish using a stick or meat mallet, in order to break the fibers but without exaggerating so as not to ruin it.
Once this is done, soak it in abundant cold water, for a time between 3 and 5 days, replacing the water two or three times a day, so that it is softer when cooked.
Cut the stockfish into regular pieces, put them in a saucepan and cover them with freshly salted cold water, then add two slices of lemon and place the container on moderate heat, bringing to the boil and cooking for about thirty minutes.
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In the meantime, peel the potatoes, wash them and put them in a saucepan with plenty of cold salted water, leaving them to boil over medium heat.
Clean and wash the parsley, finely chopping it together with the garlic.
Put the mince obtained in a bowl and add as much oil as needed to obtain a not excessively dense sauce, at the end add salt and pepper.
In the meantime, drain potatoes and stockfish, which have now reached the right degree of cooking.
Remove the stockfish skin and all the bones, then roughly chop it.
Cut the potatoes into thin slices and distribute them on the prepared heated serving dish, taking care to do it in alternate layers, one of stockfish and one of parsley sauce, until the ingredients are completely used up, finishing the surface layer with the sauce.
Bring to the table immediately and serve after mixing very carefully.
