Salt cod cooked in ginger-flavoured milk served with broccoli soup with crispy onions, rustic tomatoes and Taggiasca olive powder
Ingredients | Serves 4
Preparation method
-
De-salt the salt cod fillet for at least 4 days.
To prepare the crispy onions:
Peel an onion and cut it into fine rings. Place in a container with a draining rack and season with 18 g of fine salt; leave overnight in the refrigerator to drain off any excess water. Wash the onion under running water and dry it on some absorbent kitchen towel, then coat it with rice flour and fry it in oil at 170°C until golden brown. Drain and dry on absorbent kitchen towels.To prepare the Taggiasca olive powder:
Wash the Taggiasca olives under running water and dry them on a tea towel, cut them in half and arrange them scattered on a perforated tray, leaving them to dry overnight in an oven at 65°C with the valve open. When they are crispy, cool them and then pass them through a blender or a food processor until pulverised. Store in an airtight jar away from light, moisture and heat sources. Wash and trim the broccoli, cut it into florets and blanch them in 15% salted boiling water, then drain. Put the broccoli in a pitcher with the boiled potato and a clove of garlic, emulsify with an immersion blender, alternating vegetable stock and extra virgin olive oil until a sauce is obtained. Season with salt and pepper to taste. Cut the de-salted salt cod fillet into pieces of approximately 150 g. Put the fresh milk in a saucepan with the ginger and the anchovy fillets and bring to 65°C. Then cook the salt cod in the milk, taking great care while cooking and bringing it to a core temperature of 45°C.
Prepared with ROBO products
Altre deliziose idee per te
10 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
