Codfish fritter on white asparagus puree



Codfish fritter on white asparagus puree
Ingredients for 4 people:
200 g of soaked stockfish;
peanut oil;
salt and pepper;
celery, carrots and onions;
2 eggs;
bread crumbs;
grated Grana padano cheese;
100 g of leek;
Extra-virgin olive oil;
500 g of White Bassano Asparagus PDO.
 
Prepare the vegetable broth and let it cool. Filter the broth and dip the previously soaked stockfish in water, add a bay leaf and 1 glass of white wine. Put it back on the stove and as soon as it starts to boil, turn it off immediately and let the cod rest in the cooking liquid for 15 minutes. Drain and mix with oil, salt and pepper (it must be dry, not too creamy). In the meantime, prepare the puree of White Bassano Asparagus PDO, using 1 part of leek and 5 parts of asparagus. Simmer the leek with extra virgin olive oil, add the asparagus and finish to cook, if necessary add vegetable broth. Add salt and pepper to taste and whip the whole with a blender, thus obtaining a smooth, homogeneous and dense cream. Form balls with the boiled stockfish and coat them with the breading à la Milanese with breadcrumbs and parmesan. Fry in plenty of extra virgin olive oil and serve lying in the asparagus purée.

Recipe by chef Stefano Bardello