SECOND COURSES - FISH
Piedmont gratin stockfish
Ingredients for 4 servings:
500 gr stockfish (already soaked)
300 gr potatoes
40 gr grated Parmesan cheese
2 tbsp extra virgin olive oil
250 ml low-fat milk
30 gr butter
20 gr breadcrumbs
Salt
Pepper
Piedmont gratin stockfish
Preparation:
Skin the stockfish and remove the fishbone, chop, put in the hot oven for 5 minutes and let it dry.

Finely chop the stockfish, put in a pan with a glass of water and one of milk; cook until is completely dried.

Boil the potatoes, skin, mash with a potato masher. Put the mashed potatoes in a pan, add the stockfish, oil and the remaining milk, salt, pepper and mix until you get an omogeneous and firm mixture; then add the Parmesan.

Oil an ovenproof dish, spread breadcrumbs, pour the mixture and cook in the oven at 180 °C until the surface is gratin.

Preparation time: 30 minutes
Cooking time: 120 minutes
Difficulty: easy

Chef's advice
I suggest to match this dish with Chambave Bianco La Villa, Verdicchio dei Castelli di Jesi, Marino Secco.
Piedmont gratin stockfish - Ricetta