The Balsamic Vinegar of Modena IGP is not just any vinegar: its aroma and delicate taste make it an ingredient for recipes that cater to refined palates. It is a product appreciated by those who love good cooking. Not surprisingly, there are numerous recipes that call for the use of Balsamic Vinegar: cooked and raw vegetables, desserts, meat, and even fish. Don’t believe it? We propose a fabulous fish recipe with Balsamic Vinegar of Modena IGP, namely Norwegian cod with Balsamic Vinegar of Modena IGP. Try it to believe it.
What is the acetaia
Before tackling the recipe, let’s talk a moment about the place where fermented cooked must becomes Balsamic Vinegar: that is the acetaia. It is in this almost magical place, usually an attic, that the barrels for the production of Traditional Balsamic Vinegar of Modena DOP are placed.
The “battery” is the set of barrels, each with a different size, from the largest to the smallest, in which the precious liquid, born from the cooking of musts made from Lambrusco and Trebbiano hill grapes, is transferred. The aging and maturation of this product require a very long process, ranging from 12 to 24 years.
Norwegian cod with Balsamic Vinegar of Modena IGP: the ingredients
Let’s start with the ingredients for 4 people for the preparation of this fish and Balsamic Vinegar-based recipe.
- 500 grams of cod fillet;
- 500 grams of fresh spinach;
- 150 grams of sugar;
- 100 grams of red bell pepper;
- 100 grams of green apple;
- 100 grams of rice flour;
- 80 grams of red onion;
- 25 grams of parsley;
- 1 liter of milk;
- 50 ml of Balsamic Vinegar of Modena IGP;
- 25 ml of extra virgin olive oil;
- 25 ml of sparkling water;
- Salt and pepper to taste.
Norwegian cod with Balsamic Vinegar of Modena IGP: the preparation
First, you need to soak the cod in cold water for 24 hours, after which divide the cod into two parts: one part will be soaked in milk for another two hours. At the end of this process, the cod in the milk should be cooked with some of the red onion, cut into julienne, until you obtain a nearly dry mixture.
The remaining part should again be divided into two: one will be fried in a batter made of rice flour and sparkling water, served on a cream of red bell pepper, the other steamed and served on a bed of butter-sautéed spinach. On top of the spinach, place the red onion, braised in Balsamic Vinegar of Modena IGP, lay the cod on it, and drizzle with drops of Balsamic Vinegar.
The cod cooked in milk should be creamed with extra virgin olive oil, chopped parsley, and a hint of garlic. You should also make the green apple cream: peel the apple and cut it into pieces. Sauté the pieces in butter with the addition of milk, blend everything to obtain a velvety texture. In a saucepan, add Balsamic Vinegar of Modena IGP, sugar, and simmer until the liquid reduces to a quarter. The creamy liquid is drizzled over the cod. The three preparations go on the same plate.
