CAMPANIA MEETS LIGURIA
With this recipe we would like to dignify a fish typical of North Atlantic Ocean, combining it with two Italian excellence: Lemon of Sorrento PGI and Genovese Basil PDO.
Preparation: 1 hour
Cooking time: 1 hour
Preparation for: 4 people
600 gr of fresh northern cod fish
6 medium potatoes
1 lemon of Sorrento PGI
½ liter of milk
50 gr butter
50 gr of ginger
extra virgin olive oil
20 leaves of Genovese Basil PDO
Put six potatoes in a pot of cold salted water, bring to boil and cook for about 30 minutes (check the cooking of the potatoes with a knife).
Grate zest of Lemon of Sorrento PGI and set it aside.
Cut the cod fish fillet in cubes.
At the same time, put water in a pot with ginger and lemon after cutting and squeezed, boil for 30 minutes and after put the fire out.
Drain the potatoes and skin them still warm, dip in the crush-potatoes and put them back into a pot.
Heat the milk in a pot with the lemon zest.
Put the mashed potatoes on the fire and add the milk flavored with the zest of lemon, butter and a pinch of salt. Cook over low heat for 5 minutes, stirring with a whisk, obtain a cream of potatoes.
Prepare the sauce of basil in a container putting the extra virgin olive oil and 20 leaves of Genovese Basil PDO with a pinch of salt and whisk well.
Lay on a dish a bit of warm mashed potatoes.
Boil water flavored with ginger and lemon, turn off the heat and soak the pieces of cod fish, previously cut, for about 1 minute.
Put the pieces of cod fish on top of the mashed potatoes and decorate with the sauce of basil.
Enjoy your meal and have fun!