Eggplant millefeuille with cod

Milhojas de berenjena con bacalao

Cod is a white fish and is characterized by its low fat content.

Due to its texture and mild flavor, it is a highly appreciated fish in our gastronomy and we can find it in a multitude of preparations.

Between layer and layer of eggplant we are going to put desalted cod cut into very small cubes, only seasoned with virgin olive oil, salt, pepper and a little basil and we will present it in the form of millefeuille with the slices of eggplant cooked in the pan.

As a final touch, we will accompany this millefeuille with a simple sautéed cherry tomatoes dressed like a tomato salad since we are also going to serve it cold.

The result is an original, tasty and very fresh dish. Ingredients: 4 people
  • 1 large eggplant
  • 2 desalted cod loins
  • Oil
  • Salt and pepper
  • 5 basil leaves
For the cherry tomato sauté:
  • 12 cherry tomatoes
  • Olive oil
  • Salt
  • a pinch of sugar
  • 1⁄2 tbsp. garlic powder
  • A few drops of balsamic vinegar
  1. Wash and cut the eggplant into 1⁄2 cm slices and heat the 24 cm Mineral frying pan . Brush the frying pan with oil using a kitchen brush, this way the eggplant slices will not absorb as much oil.
  2. Brown the slices on both sides for about three minutes, when they are cooked, salt a little and set aside.
  3. To make the cherry tomato sauce, heat the 20 cm Magma frying pan with a little oil and add the cherry tomatoes cut into four pieces, with the salt, sugar and chopped garlic.
  4. Let the tomatoes cook for about 10-12 minutes until they look like a sauce.
  5. Transfer the sauce to a bowl and let it cool. Once cold, season with virgin olive oil and a few drops of balsamic vinegar.
  6. Remove the skin from the desalted cod and cut it into thin strips and cut them into small cubes. Chop the fresh basil leaves.
  7. Put the cod in a bowl with the basil leaves and season with virgin olive oil, pepper and a little salt.
  8. To assemble the dish we are going to use 4 slices of eggplant for each millefeuille, between layers we will put a spoonful of cod cubes, in the last layer we will put a spoonful of the sautéed tomatoes.
  9. We can decorate with a basil leaf or flower and a little olive oil. Serve cold.
_CHE1765.jpg THOUSAND-LEAVES-OF-AUGEPLANT-WITH-COD-PSb Photographs and recipe by Silvia .

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