Baccalà Mantecato
Ingredients
- 600 gSalted cod (desalted and cut into large chunks)
- 300 mlWhole milk (for poaching)
- 1 pcGarlic (crushed)
- 1 pcBay leaf (whole)
- 150 mlExtra virgin olive oil (for the emulsion)
- 10 gFlat-leaf parsley (finely chopped)
- 1 pinchWhite pepper ground (to taste)
- 8 pcCountry bread (toasted slices)
Method
A brilliant white cod cream, emulsified with oil like a mayonnaise. The texture is airy, almost mousse-like, with a clean fish taste and the richness of milk.
- 1
Place the desalted cod in a saucepan. Cover with whole milk and add water if necessary to submerge the fish. Add crushed garlic and bay leaf. Bring to a simmer and cook for about 20 minutes: the flesh should flake away easily.
- 2
Drain the fish, reserving a little of the cooking milk. Carefully remove the skin and all bones. Flake the warm flesh into a large bowl or a stand mixer bowl.
- 3
Work the flesh vigorously with a wooden spoon or mixer. Pour the olive oil in a steady stream, like making mayonnaise. The mixture should rise, turn white, and become a smooth, firm mousse. If too dry, add a spoonful of the cooking milk.
- 4
Fold in the chopped parsley and white pepper. Taste before adding salt, as cod is often salty enough. Serve on toasted slices of country bread, still warm to contrast with the cool cream.
Frequently asked questions
How do you get this dish right?
- The secret is to work the fish while it's still warm so the fibers absorb the oil properly.
- Do not use an immersion blender, as it breaks the fibers too much; prefer a paddle attachment or a wooden spoon to maintain texture.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.
