Salt cod Bolognese-style
BaccalĂ alla Bolognese
Salt cod browned and cooked in layers with garlic, parsley, butter, oil and lemon juice.
The salt cod Bolognese style is a fish preparation with a strong character and compact structure, designed to bring a tasty yet balanced dish to the table. The pulp of the salt cod, after soaking, is enhanced by browning over high heat This concentrates the flavor and creates a golden surface. The dressing combines the softness of butter with the liveliness of extra virgin olive oil, while garlic and parsley add aroma and freshness. Lemon juice, added at the end, lightens the fatty layer and completes the dish with a tangy note. Covering the fish keeps it moist and allows the flavors to spread throughout the layers, without requiring elaborate sauces. This recipe is perfect for a lunch or dinner where the fish takes center stage. This preparation is associated with the Emilia-Romagna region.
Instructions
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Prepare the salt cod
Cut the salt cod already soaked in large pieces, then carefully remove the skin and bones. Check that the flesh remains firm and that no bones remain before proceeding: this preparation ensures uniform cooking and makes it easier to arrange the pieces in the pan. baking pan.
Flour the pieces
Dredge each piece in the flour, coating it lightly and evenly. Shake off the excess, as too thick a coating will make the surface heavy and could create lumps during browning. salt cod it should be lightly coated with flour, with no exposed areas.
Heat the fats
Anoint one baking pan with extra virgin olive oil and add some of the butter. Heat over high heat until the butter is melted and the bottom is very hot, without letting it darken. The base must be ready to brown the salt cod as soon as the pieces are arranged.
Brown the salt cod
10 minArrange the floured pieces in the baking pan and brown them over high heat For about ten minutes, turning them only once and carefully. Wait until both sides are evenly browned and the surface becomes slightly crispy, being careful not to break the flesh while handling.
Prepare the battuto
Finely chop the cloves of garlic and parsley, until you get a battuto smooth and fragrant. Spread it on the surface of the salt cod already browned, so the aroma of the garlic and the freshness of the parsley spread through the base during subsequent cooking.
Form the layers
Sprinkle the pieces with the remaining butter, then arrange them in an even layer. Season with salt and pepper, taking into account the residual saltiness of the salt codIf the quantity requires it, prepare a second layer and repeat the distribution of the dressing evenly.
Complete cooking
Cover the baking pan with the lid on and finish cooking over medium heat. Let the heat gradually penetrate the pulp: the salt cod It will be ready when it is tender in the centre, very hot and still whole, with the bottom perfumed by the battuto and from butter.
Add the lemon
Just before removing the salt cod Remove from the heat and drizzle with lemon juice. Spread it over the pieces without moving them excessively, then finish cooking. The acidity should liven up the seasoning and balance the fatty component without overpowering the flavor of the fish.
Chef's Tips
The editorial staff recommends turning the salt cod gently while browning, so that the pieces remain whole and maintain a compact consistency until the end of cooking.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of salt cod (baccalĂ ) soaked
- 2 cloves of garlic
- 1 small bunch of parsley
- (1.76 oz) 50 g butter
- ½ glass of extra virgin olive oil 1 lemon
- Flour
- salt and pepper
Can't find it in the US?
- salt cod (baccalĂ )International markets
Sold as bacalao in Latin, Portuguese, Caribbean and Italian markets
Or: Fresh cod, salted generously for 30 minutes and rinsed (skip the soaking)
Fresh cod is softer and flakes easily: shorten the cooking.
â ď¸ Automatic ingredient-based detection. Always check product labels.
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