Effiloché de cabillaud sur Caponata

Effiloché de cabillaud sur Caponata
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Difficulty :
Preparation time : 10 min
Cooking time : 15 min
Recipe for Pulled Cod on Caponata

Ingredients

For 4 people:
  • 1 jar of Caponata 360g Jean Martin
  • 250g cod fillet
  • 50cl of milk
  • thyme
  • Country bread
  • olive oil

Recipe

Bring the milk to the boil with salt, pepper and thyme.

Poach the cod in the milk for 2 minutes after returning to the boil, then remove from the heat and cover. Leave to cook like this for 10 min.

Oil 4 slices of country bread and brown them on the grill.

Shred the cod.

Place a thick layer of Caponata on the toast and a layer of cod

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • capers and local olives

    5.90 €
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