Bacalao

Ingredients:

  • 2 ea. Idaho® Russet potatoes, peeled and boiled until soft
  • 1/4 lb. Salt cod, soaked 24 hours in water, then drained, rough chop
  • 3 Tbl Spanish onion, fine dice
  • 2 Tbl Extra virgin olive oil
  • 2 Tbl garlic, finely chopped
  • 1 Qt Whole milk
  • 1 Cup Heavy cream
  • 2 Tbl Cured black olives, pitted
  • 2 tsp Grain mustard
  • 1 tsp White truffle oil
  • Salt and Pepper to taste-be careful
  • 24 ea. Bread crouton or mini tart

Directions:

  1. Sauteé the onion in olive oil until soft. Add the garlic, potato, and cod, and cook until the completely mixed through.
  2. Slowly add the milk and cream, be careful not to burn, keep the heat low. The mixture should look like mashed potatoes.
  3. Cool slightly (about 10 minutes at room temperature). Puree the mixture in a food processor until smooth. It should increase in volume. Add in mustard and truffle oil. Salt and pepper to taste.
  4. Serve hot or cold using the olive as garnish. Fill the tarts and reheat in the oven or chill and spread on a crouton.
Ver esta receta en Español Print Recipe

Yield: 24 servings

Share this Recipe

You Might Also Like

Idaho® Potato Spinach Balls

Idaho® Potato Spinach Balls

Shiitake Mushroom Burger with Black-Eyed Pea and Roasted Pepper Salad and Crispy Potato Cakes

Shiitake Mushroom Burger with Black-Eyed Pea and Roasted Pepper Salad and Crispy Potato Cakes

Chef David Vaughan's Veggie Chili

Chef David Vaughan's Veggie Chili