THE GARLIC-SILK FINS

(Our Play on Bacalhau com Broa / Cod with Cornbread)

THE GARLIC-SILK FINS

Ingredients: 400g Salt Cod loin (soaked, desalinated), 100g Cornbread (crumbled), 50ml Olive oil, 2 Large onions (pureed), 6 cloves Garlic (minced), 1 tsp Black pepper, 1 tsp Smoked paprika, 50g Butter, 1 tbsp White wine vinegar...

Ingredients

  • 400g Salt Cod loin (soaked, desalinated)
  • 100g Cornbread (crumbled)
  • 50ml Olive oil
  • 2 Large onions (pureed)
  • 6 cloves Garlic (minced)
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 50g Butter
  • 1 tbsp White wine vinegar

Cooking Method

  1. The Scorch Fry cornbread crumbs in oil until golden and rock-hard crispy; remove.
  2. The Architect Fry onion puree and half the garlic in butter until it turns into a sweet golden jam.
  3. The Bloom Add spices and remaining garlic with a 20ml splash of vinegar; the steam will release the piquant oils.
  4. The Marriage Place cod in a dish; cover with the onion-jam silk then top with the cornbread crunch.
  5. The Bake Roast at 200°C for 15 minutes until the top is charred and the fish flakes.
  6. The Final Flourish Finish with raw extra virgin olive oil and fresh raw parsley.

Cuisine: Portuguese

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