Apple and Celery Mille-feuille of codfish

Apple and Celery Mille-feuille of codfish

Ingredients for 2 people:

200 gr desalted cod fillet
1 Granny Smith apple
100 g of Celery
Bianca Sweet White Vinegar
½ Lemon
Extra Virgin Olive Oil to taste
4 thin slices of durum wheat bread
Salt and pepper
Aromatic erbs to taste

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

Take the cod fillet and cu tonto thin slices. Put them in a plate and cover them with Sweet White Vinegar. Let marinate for 30 minutes in the fridge.

Cu tinto small cubes the celery and season with extra virgin olive oil, salt and black pepper. Mix well.

Cut the apple in the slicer as thinly as possible and add some lemon juice so that it does not brown.

Toast the slices of durum wheat bread in the oven. When ready, season with Extra Virgin Olive Oil and salt.

Remove the code from the marinade and start the set up.

Place at the bottom one slice of bread, one Apple Slice, 1 slice of Cod and 1 spoon of Celery. Repeat 4 times.

Garnish with aromathic erbs and enjoy!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar