Filet of dried salted cod wrapped in radicchio with a saffron cream sauce

Filet of dried salted cod wrapped in radicchio with a saffron cream sauce

Filet of dried salted cod wrapped in radicchio with a saffron cream sauce   Serves four 1 800 gram filet of cod (unsalted) 1 basket of radicchio leaves 3dl of fish stock 25 grams of corn starch 1 teaspoon of saffron pistons from the Tuscan/Florentine hills Salt, pepper, extra

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Thu 24 Jan 2008 1:00 AM

Filet of dried salted cod wrapped in radicchio with a saffron cream sauce

 

Serves four

1 800 gram filet of cod (unsalted)

1 basket of radicchio leaves

3dl of fish stock

25 grams of corn starch

1 teaspoon of saffron pistons from the Tuscan/Florentine hills

Salt, pepper, extra virgin olive oil

 

Instructions:

Clean the fish until smooth and cut into 4 filets.

Leaf through and wash the radicchio; blanch for 1 to 2 minutes and put directly into ice water bath.

Lay out leaves and wrap them around fish filets.

Bake for 8 to 10 minutes at 160 degrees Centigrade (320 Fahrenheit).

Filter the fish stock then boil with saffron pistons; thicken the stock with the cornstarch and add salt and pepper to taste.

 

To serve:

Pour the saffron sauce onto a serving plate, arrange the filet in the center of the plate, and dress with extra virgin olive oil.

 

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