Walk to the Lofoten – Crispy Crusts Cod by Updc

Walk to the Lofoten  Una Più del Cavolo, foodblogger

The cod, of Scandinavian origin, is often presented as a dish of our tradition on the occasion of Christmas Eve. In fact, this fish was introduced in Italy in the fifteenth century by a Venetian nobleman, such as Piero Querini, a veteran of a shipwreck in the Lofoten Islands, in Norway. Hence the title of the dish created by a young foodblogger, Una più del Cavolo, who created it, exclusively for us.

Crispy crusts cod on peas puree and rambled onions

 combined with our Fiaba, the dry white of Maria Galassi, freshly structured and with distinct minerality. It has a good persistence and is perfect with fish dishes.


  • 180 gr of no salted cod
  • 100 gr of corn flour
  • 2 eggs
  • 100gr of whipped fresh peas
  • 1 small ramato onion
  • 2 tablespoons of extra virgin olive oil
  • 1/2 glass of white wine
  • salt
  • black pepper


To prepare this dish, start baking the whole piece of cod. Boil 1 l of water in an abundant pot, once the boil is reached, put the piece of cod inside and allow it to boil for 10-15 minutes. You will not need to salt water. After the time has passed, pull out the cod and keep it aside until it cools down.
In the meantime, prepare a non-stick frying pan, pour the oil and allow it to warm for a few moments; In the meantime, rinse and sliced ​​the onion that you will squeeze in the frying pan with the oil. Once golden, add the peas (they will also be good in the jar as long as they are scooped out), seasoned with salt and pepper and smooth with 1/2 glass of white wine. Taste and turn off the flame.
Now resume the piece of cod you had previously cooked, rescue it from your skin and any thorns. With a sharp knife, cut it in a transversal way: you’ll have to get real brownies. Preheat oven to 180 degrees. Meanwhile, beat the eggs and hold the corn flour in a bowl; pass the leaves first in the beaten egg and then into the flour, be careful not to leave empty spaces. Once this is done, place the sliced ​​leaves on an oven-covered dummy, place them in an oil spout and let it cook for 10-15 minutes. While waiting for the puree. Transfer the peas into a mixer (it will also be good for diving) and smooth until you get a smooth and homogeneous mixture.
After the baking time of the leaves you are ready to stain, maybe by helping with a few sac on the puree decorations.

Have a nice walk in Norway!!!