Name: Bacalao
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 lb. Salt cod (soaked 24 hours in water, then drained, rough chop); 3 Tbl Spanish onion (fine dice); 2 Tbl Extra virgin olive oil; 2 Tbl garlic (finely chopped); 1 Qt Whole milk; 1 cup heavy cream; 2 Tbl Cured black olives (pitted); 2 tsp Grain mustard; 1 tsp White truffle oil; Salt and Pepper to taste-be careful; 24 ea. Bread crouton or mini tarT

Bacalao

Prep Time 10

Cook Time 25

Total Time 35

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Servings

Ingredients

1/4 lb. Salt cod soaked 24 hours in water, then drained, rough chop
3 Tbl Spanish onion fine dice
2 Tbl Extra virgin olive oil
2 Tbl garlic finely chopped
1 Qt Whole milk
1 cup heavy cream
2 Tbl Cured black olives pitted
2 tsp Grain mustard
1 tsp White truffle oil
Salt and Pepper to taste-be careful
24 ea. Bread crouton or mini tarT

Instructions

Preparation

1 Sauteé the onion in olive oil until soft. Add the garlic, potato, and cod, and cook until the completely mixed through.2 Slowly add the milk and cream, be careful not to burn, keep the heat low.3 The mixture should look like mashed potatoes.4 Cool slightly (about 10 minutes at room temperature). Puree the mixture in a food processor until smooth.5 It should increase in volume. Add in mustard and truffle oil. Salt and pepper to taste.6 Serve hot or cold using the olive as garnish.7 Fill the tarts and reheat in the oven or chill and spread on a crouton.
Source: Idaho Potato Commission