Mille-feuille of codfish and potatoes with an emulsion of borage
Ingredients for 4 people:
600 gr of cod
350 gr potatoes
50 gr of tomato pulp
120 gr of extra virgin 'olive oil
200 gr of borage
1 clove garlic
Salt, pepper and oregano enough
Main courses
40 minutes
Average
Baking tray, Skillet, Frying pan
Preparation
Scallops have the desalted cod.
Peel and cut potatoes into rounds, place them in a baking dish and season withchopped tomatoes, salt, 30 grams of extra virgin 'olive oil, oregano and a ladle of'water, bake at 180 degrees for 30 minutes.
Cook in salted water already washed and clean the drain and borageemulsionatela with a mixer by adding 50g of extra-virgin 'olive oil and keepeverything warm.
Just cooked potatoes, salt cod fried in a pan with the remaining extra virgin olive oil and a clove of garlic and place it on a paper towel.
Now, mount the dish, alternating a layer of salt cod with a potato potatoescontinue starting up to five layers in all.
Complete with the emulsion of borage to decorate the pot.