RECIPE
Bacalao with potato purée and fennel
Inspired by Mayr cuisine, this salt cod recipe combines tender poached bacalao with herb-infused potato purée and delicate fennel flavours, making it a delicious healthy fish recipe to prepare at home.
4 SERVINGS
INGREDIENTS
FISH AND SPICED STOCK
- 600–800 g bacalao
- 2 carrots
- 1 parsley root
- 1 small piece of celeriac
- 1 leek
- 1 onion
- 2 garlic cloves
- 2 bay leaves
- 6–8 peppercorns
- 1 tsp salt
- Approx. 1.2 l water
- Optional: a splash of white wine
POTATO AND HERB PURÉE
- 400 g starchy potatoes
- 1 tsp turmeric
- Zest of one organic lemon
- 1–2 tbsp bright green herb-infused olive oil
- Finely chopped herbs (parsley, chives, chervil, tarragon)
- Salt and nutmeg
- Cooking liquid from the spiced stock
- Optional: (brown) butter
FENNEL TOPPING
- 1 fennel bulb
- Beetroot juice
- Apple cider vinegar
- Salt
- Optional: a drop of herb oil
Preparation
Dice the carrots, parsley root and celeriac. Cut the leek into rings, halve the onion and crush the garlic. Put the chopped vegetables, bay leaves, peppercorns, salt and, if desired, white wine into a saucepan. Cover with water and heat gently.
Peel the potatoes for the purée, chop them into large chunks and add them to the stock from the start. Simmer gently for 20 to 25 minutes until the stock is fragrant and the potatoes are completely soft.
Cut the bacalao into large pieces and add them to the stock, which should be just below the boil. Cook for 8 to 12 minutes, making sure the stock does not boil. Remove the fish, remove any bones and flake it.
Remove the potatoes from the stock. Mash them (using a potato ricer) with a little cooking liquid to make a creamy purée. Stir in the turmeric, lemon zest, herbs and herb-infused olive oil. Season to taste with salt and nutmeg.
Gently fold the flaked bacalao into the purée. The mixture should be smooth yet retain some texture, with herbs and visible strands of fish.
Place a serving ring on a plate, spoon in the mixture, press down gently and remove the ring. Emulsify the clear stock with a little herb oil and drizzle it around the moulded purée. Slice the fennel paper-thin, marinate briefly in beetroot juice and apple cider vinegar, and season lightly with salt. Arrange the fennel loosely around the purée or drape it elegantly against the side.