Apple and Celery Mille-feuille of codfish

Apple and Celery Mille-feuille of codfish


1/2 Lb desalted cod fillet
1 Granny Smith apple
3.5 oz of Celery
Bianca Sweet White Vinegar
½ Lemon
Extra Virgin Olive Oil to taste
4  thin slices of durum wheat bread
Salt and pepper
Aromatic erbs to taste


Take the cod fillet and cu tonto thin slices. Put them in a plate and cover them with Sweet White Vinegar. Let marinate for 30 minutes in the fridge.

Cu tinto small cubes the celery and season with extra virgin olive oil, salt and black pepper. Mix well.

Cut the apple in the slicer as thinly as possible and add some lemon juice so that it does not brown.

Toast the slices of durum wheat bread in the oven. When ready, season with Extra Virgin Olive Oil and salt.

Remove the code from the marinade and start the set up.

Place at the bottom one slice of bread, one Apple Slice, 1 slice of Cod and 1 spoon of Celery. Repeat 4 times.

Garnish with aromathic erbs and enjoy!