Baccalà, oil and mushrooms

Method

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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