- MAKES 1.8kg CONSERVATION:KEEP REFRIGERATED,USE WITHIN 3 DAYS.
- INGREDIENTS
- 800g COD FILLET (DE-BONED) SKIN ON
- 200g SEA SALT
- COD SALTED FOR 24 HOURS.
- 50g BUTTER
- 20ml OLIVE OIL
- 5g GARLIC
- 500g LEEKS (SLICED & WASHED)
- 500g ONION (PEELED & DICED)
- 1g CHOPPED THYME
- 750ml DOUBLE CREAM
- 5 x GELATINE LEAVES (SOAKED IN COLD WATER)
Salt Cod & Leek Mousse
Ricardo Soares
21st January 2011
Salt Cod & Leek Mousse
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Salt Cod & Leek Mousse recipe a try yourself?
Ingredients
Method
1.SOAK THE COD IN RUNNING COLD WATER FOR 2 HOURS.
2.POACH THE COD IN WATER WITH A SPRIG OF THYME,BAY LEAVES & WHITE PEPPERCORNS
3.ALLOW THE COD TO COOL SLIGHTLY THEN REMOVE SKIN.
4.SWEAT THE GARLIC,LEEKS,ONION & CHOPPED THYME IN THE OIL & BUTTER FOR 10 MINUTES WITHOUT COLOUR.
5.ADD THE COOKED SALT COD & DOUBLE CREAM.BRING TO THE BOIL ADD THE SQUEEZED OUT GELATINE.MIX WELL.
6.LIQUIDISE THE MIXTURE & PASS THROUGH THE FINE SIEVE.
7.COOL THE MIX OVER ICE.WHEN ALMOST SETTING CAREFULLY FOLD IN 600ml LIGHTLY WHIPPED DOUBLE CREAM.
REFRIGERATE.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
