in Italy

Stockfish in milk – Baccalà al latte

updated

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Ingredients for 4 servings:

  • 800 g stockfish
  • 400 ml milk
  • ½ lemon(s), the juice
  • 100 g flour
  • 100 g butter
  • 100 g Parmesan, grated
  • 100 g Gruyère, grated
  • salt and pepper
  • nutmeg
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Italian Lenten dish

Soak the stockfish for two days, changing the water several times. If you don’t have stockfish fillets, remove the skin and bones. Cut into portions, rub with lemon juice, and soak in the milk for at least an hour. Remove, pat dry, and coat in flour. Then fry the pieces in butter until golden on both sides. Place the stockfish in a greased baking dish. Heat the milk with the two cheeses until melted. Season with salt, pepper, and nutmeg, and pour over the fish. Cook in an oven preheated to 180°C for a further 15 minutes, then gratinate. Potatoes or polenta go well with the fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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