The tempura of stock-fish and sage
Wrap the stockfish, after having freed it from bones and skin, in a towel of white gauze and tie it tightly with string, then cook it covered with salted water and flavored with onion, celery, carrot, as well as the grains of pepper, parsley, laurel, and thyme, for one hour on a low flame; after draining, let cool and remove the cloth.
Blend the crumb soaked in vinegar and then squeeze it with the clove of garlic, saffron, extra virgin olive oil, and a handful of salt and chili pepper; transfer the mixture so obtained in a container for sauces.
Mix the rice flour with the beer and let the batter rest inside the freezer for 10 minutes. Slice the stockfish into thin slices, put them in the batter, then let them brown slightly in oil and drip on paper towels. Then batter also sage, fry, and valley to add to the stockfish. Add salt tempura and serve with sauce.
What is the tempuraTempura (or tempura) brings to mind the typical dishes of Japanese cuisine, now very famous here in Italy. In Japan it is used to batter vegetables and fish, usually shrimp tails or squid. Wrapped in this light batter, the foods become, once fried, tasty and crunchy.
The particular crunchiness of this recipe of the tempura of stockfish and sage is given by the thermal shock (in fact the batter must be frozen). Some argue that the Mpura actually has European origins and that it was brought to Japan by the Jesuit fathers, who used it during periods of penance, which provided a diet composed exclusively of fish and vegetables. The name derives from the Latin term Quattro Tempora.