Stockfish Cream – Baccalat Mantecato

In the past, it was an entire round of women who prepared baccalat. Beating the cream was so exhausting that they had to take turns. Today, thanks to powerful electric hand mixers, one manages the preparation ditto alone.

1. 40 min. boil the stockfish in tap water at a moderate temperature, remove the skin, bones, etc.. 2. to make a creamy paste, while beating the fish meat with a hand mixer or a wooden spoon, add oil drop by drop, while the paste absorbs it 3. then add freshly ground salt, pepper, parsley and garlic. 4. as a main course the stockfish cream is served with grilled polenta slices, as a snack on toasted bread slices (crostini).

Tip: Feel free to use better olives – it pays off!

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