Ingredients
- 3/4 pound salt cod
- 1/4 pound yellow onion
- 5 pound garlic cloves, chopped
- 1 pound celery stalk
- 1 pound bay leaf
- 1 cup white wine
- 1 cup russet potato, peeled and cut
- 1/2 cup heavy cream
- 1/4 cup butter, unsalted
- 1/2 teaspoon white truffle oil and a little more to drizzle on top
Preparation
Baking Directions:
1.Soak the cod overnight in cold water, changing the water a couple of times.
2.Remove the fish from the water and clean away any bone or skin.
3.In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
4.Bring the saucepan to a boil and allow to simmer for 15 minutes.
5.In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a ricer.
6.Heat the cream together with the butter in a separate pan until the butter has melted.
7.Remove the fish from the liquid and place it in a small food processor.
8.Add the cream and melted butter to the food processor and pulse lightly.
9.Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
10.Season the mixture with salt and pepper to taste.
(Do not mix the potato together with the fish using the food processor or the mixture will become starchy.)
11.At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.
