This authentic historical spread or mousse or dip was originally prepared for The Lent Season in Venice, the day after The 1st Evening of The Carnival back in 1432, by Captain Querin, who returned from The Fjords with salt cod, where he learnt how to salt the large catch and keep it preserved on the lengthy voyage back to Venice ..
It originally was prepared with butter, however, today, many restaurants and bars prepare it with Italian Extra Virgin Olive Oil .. or a combination of both ..
500 grams of salt cod or fresh cod
2 Minced garlic cloves
salt to taste
black freshly ground pepper to taste
1 clove aromatic ( optional )
a handful of fresh parsley minced
Evoo ( 2 tablesp. )
A knob of French style butter 82% butterfat
1 Medium Size Potato .. ( note: after 1500 - Pizarro - Peru )
1) Soak the salt cod overnight - changing the wáter 2 or 3 times if possible ..
2) If using fresh cod, wash, pat dry and soak in milk of choice for approx. 20 minutes and remove the skin and bones .. Place the shredded cod into a large glass bowl - when drained from all the milk.
3) Mince the garlic and the parsley and place in bowl ..
4) Place the knob of butter and Evoo very slowly and with a Stand Up Mixer, combine to a chunky dip texture. Now add a tiny clove .. or if you prefer the Mediterranean Herbs of Rosemary, Thyme, Basil, Savory and Parsley very finely minced ..
5) Boil 1 potato and when tender, rinse with cold wáter, and peel skin .. Then diced finely and add to the fish bowl .. Combine with mixture .. Using a stand up Mixture ..
6) Adjust salt & pepper and adjust spices & herbs and cover, and place in refrig for 2 or 3 hours or overnight ..
Serve with Grissini and ass´t crackers .. and a lovely Prosecco ..
Enjoy ..
This is a historically documented récipe, however, one can add fennel or celery or shallot to their cod fish dip ..
It originally was prepared with butter, however, today, many restaurants and bars prepare it with Italian Extra Virgin Olive Oil .. or a combination of both ..
500 grams of salt cod or fresh cod
2 Minced garlic cloves
salt to taste
black freshly ground pepper to taste
1 clove aromatic ( optional )
a handful of fresh parsley minced
Evoo ( 2 tablesp. )
A knob of French style butter 82% butterfat
1 Medium Size Potato .. ( note: after 1500 - Pizarro - Peru )
1) Soak the salt cod overnight - changing the wáter 2 or 3 times if possible ..
2) If using fresh cod, wash, pat dry and soak in milk of choice for approx. 20 minutes and remove the skin and bones .. Place the shredded cod into a large glass bowl - when drained from all the milk.
3) Mince the garlic and the parsley and place in bowl ..
4) Place the knob of butter and Evoo very slowly and with a Stand Up Mixer, combine to a chunky dip texture. Now add a tiny clove .. or if you prefer the Mediterranean Herbs of Rosemary, Thyme, Basil, Savory and Parsley very finely minced ..
5) Boil 1 potato and when tender, rinse with cold wáter, and peel skin .. Then diced finely and add to the fish bowl .. Combine with mixture .. Using a stand up Mixture ..
6) Adjust salt & pepper and adjust spices & herbs and cover, and place in refrig for 2 or 3 hours or overnight ..
Serve with Grissini and ass´t crackers .. and a lovely Prosecco ..
Enjoy ..
This is a historically documented récipe, however, one can add fennel or celery or shallot to their cod fish dip ..
Last edited: