Confit Salted Cod Catalan Style
Bacalao, also known as salted cod, has its presence on Catalan cuisine since the 16th century. It was introduced by the fishermen from Basque to the Catalans. In Catholic Spain, bacalao is a must-have dish during Lent.
confit salted cod
10 cloves of garlic a pinch of chilli flakes 300ml extra virgin olive oil
10 salted cod loin (about 100g/cod)
» Fry garlic and chili flakes with extra virgin olive oil – to perfume the oil.
» Mix all ingredients in a vacuum bag. » Cook the bag in a waterbath at 55°C for 15 minutes.
2 cloves of garlic 2 eggs
2 egg yolks 600ml olive oil 150ml whipped cream
» Remove the garlic germ.
» Using a hand blender, mix everything except whipped cream
» Just before serving, mix allioli with whipped cream. spinach sautéed 400g baby spinach 100g toasted pinenuts 50g raisins
5 cloves of garlic 100g olive oil a pinch of fine salt
» On a big pan-fry garlic cloves on olive oil until they turn golden.
» Add pinenuts and raisins, then stir-fry for 20 seconds.
» Add baby spinach and cook for only 5 seconds. Season with salt.
200g baby spinach 200ml chicken stock 120g cooked potato
80g cream cheese, Philadelphia
» Blanch spinach in boiling water for 5 seconds and cool it down immediately in cold water – to retain the colour green. » Place spinach in a salad spinner to remove water from the spinach.
» Heat up chicken stock and then blend it with cooked potato, spinach and cream cheese.
» Strain the soup assembly (for one plate) 2 tbsp spinach sautéed 1 confit salted cod loin 3 tbsp allioli mousse 2 tbsp spinach soup
» Place spinach on the center of the plate together with some of their pinenuts and raisins (from spinach sautéed).
» Place a dollop of allioli mousse on the salted cod, then torch the mousse with a blow torch for some color
» Place allioli-covered fish on top of the sautéed spinach.
» Pour spinach soup on the plate.