Stockfish Cream with Parmesan Croutons

Ingredients

• 100 g freshly grated Parmesan
• 40 g soft butter
• 80 g cornflour
• 300 g salted stockfish
• 150 ml milk
• 75 ml olive oil
• 1 Garlic clove
• 2 tbsp lemon juice
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 160 °C fan. Knead together parmesan, butter and cornflour into a dough. Roll thin between two sheets of parchment paper, remove the top sheet and cut out about twelve circles of roughly 10 cm diameter. Remove excess dough around the circles and roll again if needed. Bake on a tray in the preheated oven for about 5 minutes, cool, then lift carefully from the parchment.

2. 2.

   Soak the stockfish in cold water for at least 12 hours, changing the water several times. Drain the fish and pour milk over it; cover and simmer for about 8 minutes. Remove the fish from the milk, set the milk aside. Debone the fish, remove the skin and shred the flesh with a fork.

3. 3.

   Peel the garlic clove and press it into the fish mixture. Add ¼ of the reserved milk, half the olive oil and the lemon juice; blend. Gradually add more oil and enough milk to reach a creamy consistency. Season with pepper and top each serving with three parmesan croutons arranged in four towers.