THENGREDIENTS X 4:
500 g of cod (or salmon or hake)
2 eggs
50 g of flour
80 g of coarse breadcrumbs
10 g chopped hazelnuts
the pulp of a diced mango
the juice of 1 lime
the juice of 1 lemon
a few drops of Tabasco sauce
a few leaves of fresh mint
Cod au gratin and mango sauce (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Wash the cod and cut it into sticks, more or less regular. Sprinkle them with a little salt and flavor them with a few drops of lime juice. Beat the eggs in a bowl with a pinch of salt.
Pass the sticks in the flour, then in the egg and finally in the breadcrumbs mixed with the hazelnuts. Arrange them on a baking sheet lined with parchment paper, season with a drizzle of oil and cook in the oven at 180 degrees for 20 minutes, or until golden brown. If you prefer, you can fry them in boiling oil.
Collect the mango, lemon juice, Tabasco sauce and mint leaves in the glass of the blender. Blend intermittently to obtain a coarse sauce, not a cream. Serve with the sticks still hot.
Let’s drink on it
To accompany this baked fish dish, let’s indulge in a light and fresh white wine. Maybe a Vermentino di Gallura or a Pinot Grigio from South Tyrol. Brilliant alternative, made in Italy bubbles like those of a Franciacorta brut. Or, for beer fans, a blanche.
The décor idea
Fish sticks, for speed, can be bought frozen. Ours, on the other hand, are artisanal (and if you fried them, they would look like a Roman street food).
To underline it, here are hand-decorated ceramic plates, table runners and napkins also with hand-made details. All with a summer flavor.
ON THE TABLE: SANT’ANDREA 1 9 table runner and napkin, MV 100% DESIGN plates, BOTTE GASTRINGA cutlery, IVV glass.
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