Baccalá with Jerusalem artichokes and smoked herring

  • Starter
  • medium
  • 4
  • 1 hour 30 minutes, plus 2 hours drying

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Ingredients

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Baccalá

Jerusalem artichokes

Smoked herring

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

To serve

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
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
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
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