Ingredients for 10 portions:
- 500 g Ginos codfish (COD. 07001),
- 500 ml milk,
- 200 g Ginos dried tomatoes (COD. 01032),
- 200 g Ginos “Riviera” olives (COD. 01346),
- 250 g Ginos corn flour (COD. 06008),
- 1 valerian salad bag.
Drain the codfish in a bowl, carefully select the greatest pieces and arrange them on a plate.
Whisk the remaining pieces until you obtain a mousse consistency and insert it in a sac a poche with a striped extremity.
Pour 1/2 lt of water and 1/2 lt of milk in a pan, bring them to a boil and add a pinch of salt.
Pour the corn flour in the pan and cook it, continuously mixing it for 5 minutes.
Once cooked, pour it in a shallow plate (2 cm) and let it cool.
Create some corn mush disks of 6 cm diameter using a mold; they will be used as pillows for the salad.
Drain the dried tomatoes carefully and cut them into stripes.
Compose the plate in this way:
Corn mush disk, two spoonfuls of codfish mousse on the sides and some valerian salad leaves. Warm lightly the selected pieces of codfish in a micro-wave oven and arrange them in the centre of the plate.
Finally put the dried tomatoes stripes and the olives on it. Season with some extra virgin olive oil drops.
