Baccalà Mantecato

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.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1329
• Protein: 112 g
• Carbs: 104 g
• Fat: 46 g

Ingredients

• 600 g Salted cod ( desalted and cut into large chunks )
• 300 ml Whole milk ( for poaching )
• 1 piece Garlic ( crushed )
• 1 piece Bay leaf ( whole )
• 150 ml Extra virgin olive oil ( for the emulsion )
• 10 g Flat-leaf parsley ( finely chopped )
• 1 pinch White pepper ground ( to taste )
• 8 piece Country bread ( toasted slices )

Instructions

1. Poaching the cod

   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. Cleaning the fish

   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. Mantecatura (Emulsion)

   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. Finishing and serving

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Do not freeze.