Torsketunge / Tongues of cod
Ingredients
- Nut butter
- Milk cream
- Cod tongues
- Ertepuré
- Grate lemon zest
- Lemon
Method
Top with nut butter, fior di latte, cod tongues and pea puree. Fry at 444°C and finish with lemon zest and lemon.
The dough: Poolish with Manitoba, Saccorosso and Emmer · 70 % · 67 hours
Poolish · 67 timar
Flour types
- Caputo Manitoba Gold
- Caputo Saccorosso
- Emmer from Volda Mylne
Method
Poolish 30%, hydration 70%, fermentation 67 hours. 30% Caputo Manitoba Oro, 40% Caputo Saccorosso and 20% emmer.