We start by finishing rinse the cod (formerly desalted and left to soak in fresh water for at least 24 hours) by soaking it in milk 10-15′, then remove it, turn on the heat and soak it again as soon as the milk comes to the boil. We leave cook for about 6-7 minutesthen drain and set aside.
Meanwhile we prepare the wafers: let's mix water, breadcrumbs and paste of Black Shallot of Romagnawith the help of a beaker blender to mix the ingredients well. The consistency should be the consistency of a polenta light. We give the wafers the shape we want by rolling out the dough on a baking tray, then bake for 5-7′ at 160 degrees Celsius.
We prepare a coarse pesto combining extra virgin olive oil, chopped lemon peel, salt, chopped Nero di Voghiera garlic, a few drops of lemon, parsley and basil. Let's mix vigorously so as to release the flavours and let it season a few minutes while apart, we browse the sprouts and skip the leaves at frying pan over high heat until burnt e crispy.
We unravel and we flake the codPlace it on the plate and sprinkle it with the pestothe leaves of sprout and the Black Shallot of Romagna waffles.
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