|
Poached Baccalao in Garlic
and Parsley Soup, Almond Foam |
 |
| |
Serves 4 |
| |
INGREDIENTS |
| |
Baccalao |
| |
baccalao (loin), soaked, cut into
bite-size pieces
full cream milk
garlic cloves
Salt and pepper, to taste |
|
Parsley Soup |
| 150g
1 kg
5
200ml
70g
|
parsley leaves
parsley root, washed and peeled
garlic cloves
fresh cream
unsalted butter |
| |
Almond Foam |
200ml
40g
|
skim milk
ground almonds
Salt and freshly ground pepper; to taste |
|
| Method: |
| 1. |
For the Baccalao:
Bring the milk to a boil together with the garlic cloves
in a pot. Season the baccalao pieces with salt and pepper,
and then poach them in the milk over low heat until tender.
|
| 2. |
For the Parsley Soup:Blanch
the parsley leaves in boiling, salted water until tender
(but make sure it does not lose its colour). Shock them
in ice water and then drain well and set aside.
Boil the parsley root and garlic cloves
together in hot water until tender, drain well (reserve
the water) and set aside. Transfer the boiled parsley
root and garlic in a food processor, blend together with
the cream and unsalted butter. Then add in the blanched
parsley leaves and some of the reserved water until the
soup attains the desired consistency. Set aside and keep
warm.
|
| 3. |
For the Almond Foam: Bring
the skim milk to a boil together with the ground almonds,
and season with salt and pepper. Set aside. |
| |
To Serve:
Place the poached baccalao in a serving plate and pour
the parsley soup over. Sprinkle some parsley over the
soup and whisk the almond foam before serving with a bar
mixer until foamy and then add to the parsley soup.
|
|
|
