Potato and Cod Millefoglie
Delight your guests with the **potato and cod millefoglie**, a **refined appetizer** that elevates the simple flavors of the sea and earth. This **potato millefoglie** variation, ready in just over an hour, offers a modern twist on **traditional cuisine**. Discover the **millefoglie recipe** and create a memorable **pescatarian appetizer**!
Dietary Information
Servings:
- 1
To prepare the potato and cod millefoglie, start with the already soaked cod: remove the skin 1, remove the bones with kitchen tweezers and cut it into pieces of a couple of centimeters 2. Transfer the cod to a saucepan 3.
- 2
Add the bay leaves and cover with water 4, then cook for 30 minutes from boiling, removing the foam from time to time with a skimmer 5. In the meantime, clean the red onion, then cut it in half and obtain wedges 6.
- 3
In a pan, heat a drizzle of extra virgin olive oil, add the onions 7 and let them brown over medium heat, flavoring with salt 8, pepper and honey 9.
- 4
Deglaze with the raspberry vinegar 10, cover with the lid 11, lower the heat slightly and cook for 2-3 minutes, until the onions are caramelized 12.
- 5
Now wash and dry the potatoes, then slice them with a mandoline, or by hand with a sharp knife, to a thickness of 2 mm 13. Season with olive oil 14, salt and pepper 15.
- 6
Flavor with basil 16 and mix to season. Distribute the potatoes on a baking sheet lined with parchment paper 17. Sprinkle lightly with breadcrumbs and bake for 13 minutes at 220°C in fan mode 18.
- 7
The cod will be cooked when the pieces fall apart, so drain it 19 and transfer it to a planetary mixer equipped with a whisk 20. Turn on the planetary mixer at medium speed and add the sunflower seed oil in a thin stream 21.
- 8
When you have obtained a creamy mixture, season with salt 22 and pepper, then transfer to a bowl and let it firm up in the refrigerator for about 30 minutes. Assemble your millefoglie by placing a slice of potato at the base, add the whipped cod 23 and continue until you get 4 layers of potatoes and 3 of cod 24.
- 9
Garnish the towers with the caramelized onion 25, basil leaves 26 and dill. Serve your potato and cod millefoglie immediately 27!
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