MILLEFOGLIE di PATATE e BACCALÀ🥔🤩

Mille-feuille, yes... but savory! 🤣 Layers of delicious creamed cod sandwiched between crispy layers of baked potatoes... Isn't that pure bliss? 🤗🥔🤩 Okay, we have the appetizer for the Christmas table, trust @ManuCookandRock and @antonioruggierospa ✨ 00:00 – PRESENTATION 00:06 – CUTTING AND COOKING COD 00:23 – COOKING ONIONS 00:44 – CUTTING AND COOKING POTATOES 01:17 – PREPARING THE CREAMED COD 01:38 – ASSEMBLING THE MILLEFOGLIE ★ WANT MORE VIDEO RECIPES? 𝗜𝗦𝗖𝗥𝗜𝗩𝗜𝗧𝗜 𝗔𝗟 𝗖𝗔𝗡𝗔𝗟𝗘 ► http://bit.ly/GialloZafferanosub CLICK ON THE BELL TO BE NOTIFIED EVERY TIME WE PUBLISH A NEW RECIPE! ★ INGREDIENTS, DOSES, and METHOD: https://ricette.giallozafferano.it/Mi... Ingredients For the creamed cod: 400 g soaked cod 250 g sunflower oil 2 bay leaves Salt and pepper to taste For the potatoes: 3 Ruggiero baked and steamed potatoes 1 red onion 40 g raspberry vinegar 20 g extra virgin olive oil 1 tablespoon multiflower honey 10 g breadcrumbs Salt and pepper Rosemary to taste Basil leaves to taste Dill to taste Method: Start by preparing the cod by removing the skin and cutting it into chunks. Transfer the cod to a saucepan, add the bay leaves and water to cover. Cook for 30 minutes, skimming off any foam as needed. Peel the red onion, halve it, and slice it. In a pan, add the extra virgin olive oil and the onions and sauté. Once browned, add salt, pepper, honey, and the raspberry vinegar. Cover and cook for 2 minutes over low heat. Slice the potatoes using a mandolin or by hand with a sharp knife to 2 mm thickness. Season with salt, pepper, rosemary, and oil, mix, and transfer to a baking sheet lined with parchment paper. Sprinkle lightly with breadcrumbs and bake for 13 minutes at 220°C (425°F) in a convection oven. Once the cod is soft and the pieces are falling apart, drain it and transfer it to a stand mixer fitted with the whisk attachment. Turn the mixer on medium speed and gradually add the sunflower oil. Once the mixture is smooth, season with salt and pepper, transfer to a bowl, and refrigerate for about 30 minutes. Assemble your millefeuille by placing the potato at the base, the creamed cod, and continue until you have 4 layers of potatoes and 3 layers of cod. Finish the dish with caramelized roasted onion, basil, and dill. ► LATEST GIALLOZAFFERANO VIDEO RECIPES http://bit.ly/RICETTE-GZ ► APPETIZERS: ALL THE RECIPES! https://bit.ly/ANTIPASTI-GZ _______________________________________ GialloZafferano is the number one cooking website in Italy! Come discover tons of quick and easy recipes, from appetizers to desserts, including delicious first and second courses: cooking becomes a breeze with us! ► DISCOVER THE COMPLETE GIALLOZAFFERANO RECIPE BOOK: https://www.giallozafferano.it/ _______________________________________ ★ FOLLOW US ON SOCIAL MEDIA! ► Facebook:   / giallozafferanolive   ► Instagram:   / giallozafferano   ► TikTok: https://vm.tiktok.com/ZSPy5BYH/ ► Pinterest: https://www.pinterest.it/GialloZafferano ► Twitter:   / giallozafferano   #giallozafferano #adv #Ruggiero1889 #PatateRuggiero #millefoglie #salata #patate #baccalà #foodie #foodvibes