Ricetta

SALT COD QUENELLE WITH ANCHOVIES AND PEPPER

SALT COD QUENELLE WITH ANCHOVIES AND PEPPER

Cut the salt cod into rectangular portions. Peel the garlic and boil it in milk six times, changing the milk every time. Place the salt cod, sweet garlic and chopped onion together in a shallow saucepan. Cover with milk and wait until it begins to soften and fall apart. Blend with a little olive oil and season to taste. With the aid of a spatula, transfer the mixture into the quenelle indents in the formaflex mould and leave to rest in the blast chiller at -5°C for around half an hour. Bake the pepper in the oven at 180°C for around 35 minutes. Peel the pepper and chop as desired. In a non-stick aluminium pan, sauté the chopped pepper with a drop of oil. Turn the salt code quenelle out of the mould and place it in the centre of the plate, arrange the peppers and anchovies and garnish with chervil.