CRISPY CODFISH WITH COLLARD SPROUTS AND BACON
· 1.8 lb of dry and desalted codfish
· 1.4 lb of fried straw potatoes
· 2 medium size onions
· 6 eggs
· 6 garlic cloves
· Salt, pepper and laurel
· Olive oil
· Fillo pastry (4 sheets)
· .6 lb of clarified butter
Slightly boil the cod fish, clean it and shred it. Put aside.
In a high pan, put olive oil until the bottom is covered. Warm it up and let the chopped onions fry.
Add the garlic, the laurel and the previously prepared codfish. Let the codfish absorb some of the olive oil at a low temperature, and add the potatoes blending everything. Add the eggs and blend them with the previous preparation, just blend it very well and use salt and pepper. Put it aside for later.
Brush the Fillo pastry sheets with clarified butter, and put some parsley leaves on them. Fold them in half in order to keep the leaves inside the pastry. Fill in with codfish mixture and roll them tight. Brush the rolls with clarified butter and cook them at 400 degrees Fahrenheit for about 10 minutes - until the pastry is golden.
Serve with boiled collard sprouts (and slightly fried with very small pieces of bacon and garlic) as seen in the picture. You can powder with chopped parsley and add a spoon of apple sauce (not mandatory)