Creamy baccala on toast
Creamy baccala on toast.
- Serves: 6
- Cooking Time: 40 mins
- Course: Side Dish
- Cuisine: Italian
- 250g fresh cod fillet
- ½tbsp salt, rock salt if you have it
- 2 garlic cloves, peeled and crushed
- 100ml cream
- 50ml extra virgin olive oil and a little more for drizzling
- Squeeze of lemon
- 6 slices of country bread toasted
1 Sprinkle the salt over the fish, cover it with clingfilm and put in the fridge for four hours.
2 Rinse the fish thoroughly in cold water.
3 Bring a medium pan of water to the boil, add the cod, then straight away remove the pan from the heat.
4 Allow the cod to cool in the water, then remove it and flake the flesh into a bowl.
5 Add the garlic and the cream and start to whisk and break up the fish.
6 When it starts to thicken, drizzle in the olive oil and lemon juice.
7 Serve on toast with a drizzle of oil over the top.