Stockfish Salad with Goat Cheese

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak the dried stockfish for 36 hours, changing the water every 8 hours, then prepare the fish without water. Soak the two slices of bread in the beef broth and the wine, heat the oil in a frying pan, add the bread mixture and toast it until it turns color. Add the stockfish and cook for two minutes with the crispy bread. Season with salt and pepper. Heat the whipped cream in a saucepan, add the goat cheese and stir until creamy. Do not make! Cut the tomatoes into fine slices. Arrange the bread, the stockfish and the tomato strips on a dish, repeat the process about 4 times. Then pour the cheese sauce on top and drizzle with a little vinegar and olive oil. This dish can be served warm or cooled down. It goes well with mixed lettuce, boiled or gratinated potatoes and a dry white wine.

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