Bacalao

Name: Bacalao
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 Servings
Ingredients: 2; 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

Author:

Jamie Geller Test Kitchens

35minDuration
25minCook Time
10minPrep Time
24 ServingsServings

Ingredients

2
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

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