Similar to the codfish in Vicenza style, the codfish Biron style uses similar ingredients. In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Baccalà alla Biron recipe. Leonardi created this recipe during his stay at Caterina of Russia Court and it was dedicated to the Duke Ernest Johann Von Biron.
The difference between Vincentina style codfish and the Biroyn’s Dried Cod is the use of butter and lemon and no use of milk and cheese.
• Pepper and salt
• Oil ( Leonardi said “good oil”)
• Bread croutons
1)Prepare a sauce with anchovy fillets, lemon, parsley, onion, shallots and garlic, butter, pepper, salt and oil.
2)Put in the fish the sauce and over the stockfish cut in fillets.
3)Around put fried bread croutons.
4)Cover everything with the sauce and cook slowly.