THE WHITE-SILK REEF CRUST

(Our Play on Bacalhau à Zé do Pipo)

THE WHITE-SILK REEF CRUST

Ingredients: 400g Salt Cod (soaked, thick loins), 2 Large onions (sliced into rings), 50g Butter, 1 tsp White pepper, 1 tsp Garlic powder, 500g Mashed potatoes, 200ml Mayonnaise, 100ml Milk...

Ingredients

  • 400g Salt Cod (soaked, thick loins)
  • 2 Large onions (sliced into rings)
  • 50g Butter
  • 1 tsp White pepper
  • 1 tsp Garlic powder
  • 500g Mashed potatoes
  • 200ml Mayonnaise
  • 100ml Milk

Cooking Method

  1. The Swell Poach the cod loins in milk for 8 minutes until flaky; remove.
  2. The Architect Fry onion rings in butter until soft and sweet.
  3. The Bloom Add spices with a 20ml splash of the poaching milk; the steam will release the sharp aromatics into the onion-fat.
  4. The Marriage Place onions in a dish; top with cod. Pipe mashed potatoes around the edges; cover the cod in mayonnaise.
  5. The Scorch Roast at 220°C for 10 minutes until the mayo-silk is a charred, bubbling gold.
  6. The Final Flourish Top with raw black olives and fresh raw parsley.

Cuisine: Portuguese

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