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Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Summer salad
Summer salad
Artichoke, onion and potato stuffed with gypsy-style vegetables
Artichoke, onion and potato stuffed with gypsy-style vegetables
Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cod salad on a bed of Antipasto Valtellina and citrus fruits

CODFISH CREAM ON POLENTA CROUTONS

CODFISH CREAM ON POLENTA CROUTONS
Ingredients for 4 portions
  1. 300g pre-cooked polenta
  2. 320g Demetra codfish cream
  3. Wiberg lyophilized parsley to taste
  4. 1 knob of butter
  5. Demetra gold, rilver and ruby red glaze for decoration
Method

  • Cut the polenta of the desired shape and brown it in a pan with some butter. Apart warm the codfish cream adding the parsley only when the codfish has reached the desired temperature.
    Place the codfish cream over the polenta croutons, garnish to taste with the glaze for decoration and serve.

Products in this recipe
Parsley, Freeze-Dried

Parsley, Freeze-Dried
Glaze For Decoration Ruby Red

Glaze For Decoration Ruby Red
Codfish Cream

Codfish Cream