Main dishes

Mini fried salt cod mousse on sticks with rustic tomatoes served with a bell pepper and courgette sauce

Total time required

30 mins preparation

Difficulty

Low

Ingredients | Serves 4

De-salt the cod fillet and cut it into small pieces using a cutter. Cut the semi-dry Rustic Tomatoes into small pieces. Semi-whisk one part of the egg white. Add the finely chopped salt cod to the Rustic Tomatoes, marjoram, pepper and egg white and mix well. Pour the salt cod mixture into ice-cream moulds adding some small lollipop sticks. Fill to the brim without going over the edge, then bang the mould on the work surface to ensure no air bubbles remain inside. Put the moulds in the blast chiller and bring it to -18°C. Cut the green part of the courgettes into small pieces and blanch in boiling salted water, blast chill and emulsify with extra virgin olive oil to create a green sauce. Cut the bell peppers open, cut them into strips and separate the yellow ones from the red ones. In two small saucepans, mix extra virgin olive oil, onion and basil and sauté the bell peppers separately. Add a little water and some extra virgin olive oil and emulsify both bell pepper strips until two sauces are obtained. Cut the tramezzino sandwich bread using a pastry cutter. Remove the salt cod mousse from the moulds, dip them in the remaining semi-whipped egg white and bread it with the breadcrumbs prepared from the tramezzino sandwich bread. Fry the cod mousses in oil at 175°C until golden and crispy. Dry the fried mousses on absorbent kitchen towels, insert the wooden ice-cream sticks and lay them on the serving dish. Garnish with the bell pepper and the courgette sauces.