Baccala Fritto Christmas recipe

Give the dinner table some spice this Crimble

1/2

Recipe by: Chef Massimiliano Ascione, Head Chef at Cucina in West End of Renaissance Doha City Center Hotel

Serves: 1
Ingredients:
300g cod fish fresh
7.39 centilitres extra virgin olive oil
5g salt and 2g black peppercorns
100g onions
300g tomato romano
1g basil (fresh)
10g basil pesto dressing
30g semolina flour

Method:
• Cut the cod fish into strips, measuring 8cmx4cm, and then dust them in semolina flour

• Deep fry the cod fish in hot oil at around 180°C for a few minutes until golden and crispy

• Cut the tomato into small cubes and dress it with extra virgin olive oil, salt, pepper, onion and basil

• Arrange the tomato salsa on the plate and place the fish on top (as per the image)

• Garnish the plate with basil pesto dressing and add fresh basil leaves on top of the fish

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