Stockfish fingers for gourmets

Ingredients for 3 servings:

• 500 g stockfish
• 2 tbsp flour, gluten-free
• Oil, for frying
• 20 g sugar
• 2 cloves garlic
• 2 sage leaves
• 1 tbsp vinegar
• 1 jar white wine

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 40 minutes

Sweet and sour fried fish, perfect for gluten-free preparation

Either buy the stockfish already soaked or soak it in the refrigerator for 2-3 days to desalt, changing the water at least once a day. Remove the fish from the water, drain well, dry, and cut into fish sticks. Coat these in flour. Shake off any excess flour and fry the fish in a non-stick pan in hot oil. Cook the pieces for at least 4 minutes on each side. Then let the finished sticks drain on some kitchen paper. Meanwhile, heat the wine with the sugar, vinegar, and sage in a shallow pan. Peel the garlic, finely slice it, and add it. When it boils, add the cooked stockfish sticks and cook for 5 minutes, turning the sticks occasionally to absorb the flavor from both sides. Remove the pieces and serve warm. I like to serve these sticks with mildly dressed endive salad after a first course of corn tagliatelle with carrot and zucchini strips.