Fricassé Codfish with Puree

Ingredients

500 g deep-frozen soaked codfish Riberalves
4 eggs (3 eggs for the batter + 1 egg for the sauce)
Wheat Flour, q.b., to coat the steaks
oil for frying
2 onions
1 bunch of parsley
2 minced garlic cloves
2 tablespoons of flour
1 pinch of ground pepper
juice of half a lemon

Preparation

Shall we prepare a Fricassé Codfish with Puree? A tasty and practical meal with the best protein, codfish.

Boil the codfish, remove the skin and bones, coat it in wheat flour, coat it with beaten egg (reserve the egg) and fry it in good olive oil.

Remove the codfish and add onion rings, chopped parsley (reserve a little), ground pepper and chopped garlic cloves to the olive oil in which it was fried. When the onion starts to brown, add a little water from cooking the codfish, sprinkle with a little flour and stir until it thickens.

Add the codfish, bring to the boil again, remove from the heat and leave to cool. Add the beaten egg yolk, chopped parsley and lemon juice. Stir well and return to the heat to cook the egg without boiling.

Serve the Fricassé Codfish with Puree with mashed potatoes, perfumed with nutmeg and enriched with two tablespoons of crème fraîche (optional)

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