Baccalá with Jerusalem artichokes and smoked herring

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This baccalá recipe features just three key elements – creamy salt cod purée, milk sauce infused with smoked herring and a pile of soft and crispy Jerusalem artichokes – making a simple but highly effective fish starter. While Antonia Klugmann's use of dried and preserved fish is a nod to local culinary traditions (where these are considered staple ingredients), the clever use of texture with the Jerusalem artichokes gives this dish a distinctly modern flair.

First published in 2016

Ingredients

Metric

Imperial

Baccalá

  • 400g of salt cod fillet, rinsed well
  • 500g of milk
  • 2 garlic cloves, minced
  • extra virgin olive oil

Jerusalem artichokes

  • 5 Jerusalem artichokes
  • salt
  • extra virgin olive oil
  • vegetable oil, for deep-frying

Smoked herring

  • 1 herring, smoked, or a whole kipper
  • 500g of milk
  • 2g of xanthan gum

To serve

  • cocoa beans, grated

Equipment

  • Dehydrator
  • Hand blender
  • Deep-fryer

Method

1
Preheat the oven to 160°C/gas mark 3
2
Begin with the Jerusalem artichokes. Lay out a large sheet of foil and sprinkle with salt. Place the Jerusalem artichokes on top, cover with a little more salt and wrap up the foil to form a sealed parcel
  • 5 Jerusalem artichokes
  • salt
3
Roast for 45 minutes until tender, then remove from the oven and leave to cool a little. Once cool enough to handle, peel off the skin into large strips and spread these out on a baking tray. Place in a dehydrator set to 60°C to dry out for 2 hours
4
Roughly chop the remaining Jerusalem artichoke flesh and mix with a little extra virgin olive oil and salt to taste. Set aside until ready to serve
  • extra virgin olive oil
  • salt
5
While the skins are drying, prepare the herring-infused milk. In a small pan, gently heat the milk until boiling. Place the fish in a deep dish and pour over the hot milk to cover. Leave to infuse for 1 hour
  • 500g of milk
  • 1 herring, smoked, or a whole kipper
6
Meanwhile, make the baccalá purée. Place the salted cod and milk in a pan with the garlic and place over a medium heat. Cook for about 20 minutes, or until the fish is soft and tender
  • 400g of salt cod fillet, rinsed well
  • 500g of milk
  • 2 garlic cloves, minced
7
Once soft, blend the cod, milk and garlic together with just enough oil to make a creamy purée. Set aside until ready to serve
  • extra virgin olive oil
8
Strain the infused milk through a sieve into a bowl and discard the herring. Whisk the xanthan gum into the milk until thickened and set aside until required
  • 2g of xanthan gum
9
Once the Jerusalem artichoke skins have dried, preheat a deep-fryer with vegetable oil to 180°C
  • vegetable oil, for deep-frying
10
Fry the skins for 30 seconds or until golden and crisp. Leave to drain any excess oil on kitchen paper until ready to serve
11
To serve, place a scoop of the baccalá purée in the centre of each plate followed by a similar amount of dressed Jerusalem artichoke flesh. Top with a piece of crispy skin, adding a spoonful of the thickened, infused milk alongside it. Garnish with freshly grated cocoa and serve immediately
  • cocoa beans, grated

Despite starting later in life than most chefs, Antonia Klugmann quickly made a name for herself by cooking unique, multicultural dishes on the Italian-Slovenian border.

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