Ingredients for 2 Servings
200 gr. of salt codfish fillets (previously soaked in cold water to remove salt)
300 gr. potatoes sun dried tomatoes in oil salt, pepper and Extra Virgin Olive Oil to taste
Boil the potatoes whole, cool then peel them. In a frying pan sauté the codfish fillets, cut into large sized cubes, in olive oil but do not fry them. Once cooked, place the cooked, cubed codfish in a bowl with the mashed potatoes, olive oil, salt and pepper to taste. Be careful with the salt as codfish tends to be salty on its own. Butter then spread breadcrumbs inside individual aluminum foil baking cups. Fill ¾ full with the codfish and potato mixture. Cook in a 180 degree preheated oven for 20 minutes until golden brown on top. Turn the flans out onto dishes and serve with sun dried tomatoes.
Chef Alessio Di Micco