A delicious crispy salt cod dish with walnuts, served on a soft bed of broccoli.
Arrange the desalinated salt cod fillets on a baking tray lined with bay leaves and pink peppercorns.
Add a drizzle of olive oil and chopped walnuts on top.
Bake at 180 degrees for about 8-9 minutes.
Meanwhile, blanch the broccoli until tender.
Sauté them in a pan with garlic, oil and chili pepper.
Once cooked, blend the broccoli with a little cooking water to obtain a cream.
Assemble the dish: spread the broccoli cream and place the walnut-crusted salt cod on top.
Perfect paired with a fresh white wine.
Italia, Campania
| Energy (kcal) | 130.53 |
| Carbohydrates (g) | 4.9 |
| of which sugars (g) | 1.5 |
| Fat (g) | 7 |
| of which saturates (g) | 0.69 |
| Protein (g) | 13.13 |
| Fibre (g) | 2.26 |
| Salt (g) | 1.43 |
