Baccalà, oil and mushrooms

by chef Giacomo Gaibisso - La Vecchia Posta restaurant

Ingredients

 

For the oil-cooked baccalà

  • 200 gr. - Baccalà (salted codfish: desalted, rehydrated)
  • 1 - Laurel leaf
  • 20 gr. - Parsley
  • 3 gr. - Salt
  • 150 gr. - I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia
  • 5 gr. - Lemon juice

 

For the mushroom namelaka cream

  • 150 gr. - Porcini mushrooms
  • 10 gr. - Thyme
  • 55 gr. - Fresh cream
  • 55 gr. - Water
  • 1 - Clove of garlic
  • Qs - Salt
  • Qs - Olitalia Extra virgin olive oil
  • 2.5 gr. - Gelatine sheets

 

For the citronette

  • 1 - Lemon
  • 1 - Egg yolk
  • 40 gr. - Potatoes
  • Qs - Salt
  • Qs - Olitalia Extra virgin olive oil

 

For the porcini mushrooms crudités

  • 50 gr. - Fresh porcini mushrooms
  • Qs - Olitalia Extra virgin olive oil
  • Qs - Salt
  • Qs - Maldon

 

Baccalà, oil and mushrooms 1
Baccalà, oil and mushrooms 2

I Dedicati

“I Dedicati” Gourmet Special for Fish

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Procedure

For the oil-cooked baccalà

  • 1

    Prepare a sort of smoothie with the laurel (previously bleached), parsley, salt, I Dedicati Special Extra Virgin Olive oil for fish, and lemon juice. Blend it carefully.

  • 2

    Condition the vacuum-packed baccalà fillet for another 4 hours.

  • 3

    Then cook at 48°C /118.4°F for one hour. Lower the temperature to +4°C/39.2°F before consuming it.

 

For the citronette

  • 1

    Boil the potato with some lemon zest.

  • 2

    Mash the potato and add the egg yolk while the potato is still warm, so the yolk will slightly pasteurize.

  • 3

    After mixing gently, put the mixture in a blender, add the juice of a lemon after filtering it and a good amount of extra virgin olive oil until you get a cream, which should be slightly liquid but firm.

 

For the mushroom namelaka cream

  • 1

    Dice the mushrooms and sauté them in a pan over high heat with some garlic, a sprig of thyme and a good amount of oil. Deglaze them by adding some water, then remove the garlic and the thyme, and cook at least for another 5 minutes being careful not to make it stick to the pan.

  • 2

    Add cream, salt, a little extra virgin olive oil, and blend it until you get a smooth and homogeneous cream.

    • 3

      Add the gelatine after rehydrating it by soaking it into some water, and let the cream rest in the fridge after putting some clingfilm in contact with the cream.

    • 4
      After 2 hours in the fridge, take the mixture out and whip it by using a stand mixer with the whisks until you get a firm and thick cream.

       

For the mushroom crudités

  • 1 Chiffonade the mushroom after cleaning it. Preferably use the cap.
  • 2 Season and serve.

     

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