Ingredients for 4 people
For the creamed salt cod:
300g approx. of desalted and de-boned salt cod pulp
500g approx. of fresh whole milk
1 bay leaf
1 small clove of garlic
Mild EVO oil and seed oil to taste
Salt, white pepper to taste
For the saffron flan:
200g of Sugosi® Saffron sauce “I Prestigiosi”
For the olive and crusco pepper powder:
30g of quality black olives
30g of Crusco pepper
For decoration:
Aromatic herbs to taste
Procedure
Cook the cod pulp in milk with poached garlic and bay leaf for about 10 minutes from when it starts boiling. Drain, allow to cool, then mix the pulp in the planetary mixer with the oils and possibly a little milk. Season with pepper and salt if necessary.
Defrost the Sugosi® Saffron Sauce, strain through a fine strainer. Pour into a siphon and add the necessary gas charges.
Dry the olives at a low temperature and blend with a cutter or food processor and sieve if necessary.
Form small cod quenelles alternating with the saffron fluff. Finish with the powders and a few aromatic herb leaves.
SUGGESTIONS:
Cod is one of the most appreciated fish during the Christmas period, in particular it is eaten on Christmas Eve but also proposed for New Year’s Eve dinner. It lends itself very well to this type of preparation and the saffron flan can be replaced with other sauces from the Sugosi® range, such as asparagus sauce.
