- 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.
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