Baccalá with Jerusalem artichokes and smoked herring
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
This baccalá recipe features just three key elements – creamy salt cod purée, milk sauce infused with smoked herring and a pile of soft and crispy Jerusalem artichokes – making a simple but highly effective fish starter. While Antonia Klugmann's use of dried and preserved fish is a nod to local culinary traditions (where these are considered staple ingredients), the clever use of texture with the Jerusalem artichokes gives this dish a distinctly modern flair.
First published in 2016
Ingredients
Metric
Imperial
Baccalá
- 400g of salt cod fillet, rinsed well
- 500g of milk
- 2 garlic cloves, minced
- extra virgin olive oil
Jerusalem artichokes
- 5 Jerusalem artichokes
- salt
- extra virgin olive oil
- vegetable oil, for deep-frying
Smoked herring
- 1 herring, smoked, or a whole kipper
- 500g of milk
- 2g of xanthan gum
To serve
- cocoa beans, grated
SAVE RECIPE
Equipment
- Dehydrator
- Hand blender
- Deep-fryer
Method
1
Preheat the oven to 160°C/gas mark 3
2
Begin with the Jerusalem artichokes. Lay out a large sheet of foil and sprinkle with salt. Place the Jerusalem artichokes on top, cover with a little more salt and wrap up the foil to form a sealed parcel
- 5 Jerusalem artichokes
- salt
3
Roast for 45 minutes until tender, then remove from the oven and leave to cool a little. Once cool enough to handle, peel off the skin into large strips and spread these out on a baking tray. Place in a dehydrator set to 60°C to dry out for 2 hours
4
Roughly chop the remaining Jerusalem artichoke flesh and mix with a little extra virgin olive oil and salt to taste. Set aside until ready to serve
- extra virgin olive oil
- salt
5
While the skins are drying, prepare the herring-infused milk. In a small pan, gently heat the milk until boiling. Place the fish in a deep dish and pour over the hot milk to cover. Leave to infuse for 1 hour
- 500g of milk
- 1 herring, smoked, or a whole kipper
6
Meanwhile, make the baccalá purée. Place the salted cod and milk in a pan with the garlic and place over a medium heat. Cook for about 20 minutes, or until the fish is soft and tender
- 400g of salt cod fillet, rinsed well
- 500g of milk
- 2 garlic cloves, minced
7
Once soft, blend the cod, milk and garlic together with just enough oil to make a creamy purée. Set aside until ready to serve
- extra virgin olive oil
8
Strain the infused milk through a sieve into a bowl and discard the herring. Whisk the xanthan gum into the milk until thickened and set aside until required
- 2g of xanthan gum
9
Once the Jerusalem artichoke skins have dried, preheat a deep-fryer with vegetable oil to 180°C
- vegetable oil, for deep-frying
10
Fry the skins for 30 seconds or until golden and crisp. Leave to drain any excess oil on kitchen paper until ready to serve
11
To serve, place a scoop of the baccalá purée in the centre of each plate followed by a similar amount of dressed Jerusalem artichoke flesh. Top with a piece of crispy skin, adding a spoonful of the thickened, infused milk alongside it. Garnish with freshly grated cocoa and serve immediately
- cocoa beans, grated
First published in 2016
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