Bacalao
Courtesy of Idaho Potato Commission 24 Servings • 20 Min. Prep Time • 15 Min. Cook Time • 10 Min. Chill Time| Ingredients |
|---|
| 2 Idaho® Russet potatoes, peeled and boiled until soft |
| 1/4 lb. salt cod, soaked 24 hr. in water, then drained, rough chop |
| 3 Tbsp. Spanish onion, fine dice |
| 2 Tbsp. extra virgin olive oil |
| 2 Tbsp. garlic, finely chopped |
| 1 quart whole milk |
| 1 c. heavy cream |
| 2 tsp. grain mustard |
| 1 tsp. white truffle oil |
| salt and pepper to taste |
| 24 ea. bread crouton or mini tart |
| 2 Tbsp. cured black olives, pitted |
Directions:
1. Sauté the onion in olive oil until soft. Add the garlic, potato, and cod, and cook until 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 min. 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. Fill the tarts and reheat in the oven or chill and spread on a crouton. Serve hot or cold using the olive as garnish.
* Recipe courtesy of John Bubula, Chef, Kendall College, Chicago, IL
