Euromaxx | A la carte: Cod with asparagus and dry sausage bo
Posted on Apr 18, 2009 under dried foliage | Comments are off
De Librije’s head chef Jonnie Boer shows us how to cook a cod specialty.Ingredients (per Person): Fish1 cod loinCod jaw,cheek and tongueSalt the cod fillet and cook it for 20 minutes in olive oil that has been heated to 50 degrees Celsius. Season the chin,cheek and tongue of the cod with dried parsley and curry salt,and put them into a bowl. Dry sausage Bouillon1 liter chicken broth5 cloves400 gr hard dry sausage Brown the dry sausage and pour the chicken broth over it. Add the cloves and …
Duration : 0:3:47
