Fillets of codfish with a sauce of eggs and lemon

Fillets of codfish with a sauce of eggs and lemon

Ingredients

1 k. salted codfish fillets

2 k. of leeks

A few green onions

2 medium dry onions

4 celery leaves

2 large eggs

2 medium lemons

180 g. olive oil

Salt to taste

A very small piece from a red chili pepper

Preparation of the ingredients

Peel the onion and scallions removing the outer dry leaves.

Clean the leeks removing the outer leaves that are dry. 
Keep only the tender inner leaves.

Wash the scallions and onions and cut them into small pieces.

Cut the leeks along their legth in half. Cut each piece in half again.

So each leek becomes four pieces with the same length of the original leek.

Divide each piece into smaller ones, two or three centimeters in length.

Wash 2 or 3 times the pieces of leeks, to thoroughly clean them from the soil that is held between the leaves.

Clean the celery leaves and keep only their tender part.

Cut them in small pieces. Wash them very well.

Instructions

Cut the fillet of cod into pieces about 3x4 cm each.

Wash the cod pieces very well to dissolve the external salt.

Put the cod in a bowl with plenty of water and put it in the fridge.

The first day change the water three times.

The second day, change the water twice.   
On the third day cod is ready to be cooked.

Put olive oil in a saucepan.

Place the saucepan over medium heat and fry the leeks, onions and scallions.

Stir occasionally until all are cooked and have a golden color.

Add the celery and pepper and mix.

Reduce the heat and leave all the vegetables to simmer until completely soft.

Put a pinch of salt in the vegetables and place in the pieces of codfish.

Cover the sauce pan and let it simmer 10 to 12 minutes or longer if necessary.

Close the stove and leave the pot on it, and prepare the sauce with eggs and lemon.

In a large bowl put the eggs and beat them for two minutes with a wire.

Pour the lemon juice little by little into the eggs, while beating.

With a soup ladle get boiling broth from the saucepan.

Pour the broth little by little into the bowl with the eggs, while mixing. 
Repeat this process three more times.

In this way eggs are cooked slowly and the sauce is smooth. 

Pour the sauce into the pan. Tilt the pan from left to right so the sauce goes everywhere.

Taste your dish before serving.

Garlic sauce (skorthalia in greek)

Garlic sauce (skorthalia)

Ingredients

600 g. potatoes

100 g. olive oil

5 cloves garlic

Salt to taste

2 TB of vinegar

Instructions

Peel the garlic and cut it in small pieces.

Peel the potatoes and wash them.

Put 1/2 liter of water in a small pot and place it over medium heat.

Cut the potatoes into pieces the size of a walnut.

Once the water boils, put in the pieces of the potatoes.

Water should be enough to cover them.

If it isn’t, add boiling water until it does.

Let the potatoes boil until they soften completely.

Remove the pot from the heat and leave it to cool.

Put in the blender the oil, the garlic and the vinegar.

Beat them for 2 min.

With a slotted ladle take half of the boiled potatoes and put them in the blender.

Take half a cup of stock from the pot in which you boiled the potatoes.  

Put some salt and the stock in the blender.

Beat them all together for a while.

Open the blender, look at the potatoes and try them.

If they are too thick, add more stock in the blender and beat for a little longer.

Put in the blender the remaining potatoes. Add 1/2 a cup if stock, some salt and beat again.

Try them again and if necessary correct seasoning.

You can serve garlic sauce with beets, with spotted dogfish and hake.

  

Fried Codfish with garlic sauce

FRIED CODFISH WITH GARLIC SAUCE

Garlic sauce (skorthalia in greek)

Ingredients

600 g. potatoes

100 g. olive oil

5 cloves garlic

Salt to taste

2 TB of vinegar

Instructions

Peel the garlic and cut it in small pieces.

Peel the potatoes and wash them.

Put 1/2 liter of water in a small pot and place it over medium heat.

Cut the potatoes into pieces the size of a walnut.

Once the water boils, put in the pieces of the potatoes.

Water should be enough to cover them.

If it isn’t, add boiling water until it does.

Let the potatoes boil until they soften completely.

Remove the pot from the heat and leave it to cool.

Put in the blender the oil, the garlic and the vinegar.

Beat them for 2 min.

With a slotted ladle take half of the boiled potatoes and put them in the blender.

Take half a cup stock from the pot in which you boiled the potatoes.  

Put some salt and the stock in the blender.

Beat them all together for a while.

Open the blender, look at the potatoes and try them.

If they are too thick, add more stock in the blender and beat again.

Put in the blender the remaining potatoes. Add 1/2 a cup of stock, some salt and beat again.

Try them again and if necessary correct seasoning.

Fried codfish

Ingredients

1 k. fillet of salted codfish

200 g. flour

150 g. olive oil

50 g. corn oil

Instructions

Cut the cod into portions 3x4cm each.

Wash them very well to remove the external salt. 

Place the salted codfish in a pot. Fill the pot with water and put it in the fridge.

Change the water three times each day.

It is better for codfish to stay two days in the water in the fridge.

The third day the cod is ready for frying.

Put a nonstick skillet over medium heat and pour in both olive oil and corn oil. Warm up the oil until hot.

Put flour on both sides of every piece of the fish.

The fish is wet and the flour sticks to it.

Place some pieces of codfish next to each other in the skillet.

Fry them until a light brown crust is formed.

Turn them on the other side and cook until a light brown crust is formed.

Cover a plate with paper towels and take the fish from the pan and put it on it.

Paper towel absorbs the excessive oil. That way the fish becomes easier to digest.

Continue this way until you cook all the pieces.

Serve with garlic sauce.

Mush

Instead of the flour you can make a special batter and use it to fry the codfish.

Put in a bowl 330ml of beer.

Add flour while stirring with a wire, until you get a thick batter, but thinner than a cake batter.

Put a skillet over medium heat and pour in the oil. Let it warm up until hot.

Dip a piece of codfish in the batter and put it in the hot oil.

Fry it until its crust gets a light brown color.

Turn it to the other side and fry it the same way.

Cover a plate with paper towel.

When the pieces are cooked on both sides, remove them from the skillet and place them on the paper towel.  

The towel will absorb the exessive oil.