Flavors

Passport & Plate - Mil folhas de Bacalhau e Presunto

Portugal | Tuesday, February 3, 2015 | 1 photos

Ingredients
Codfish
Local (Alentejo) Bread
Smoked Ham
Heavy Cream
Olive Oil
Chickpea
thyme
Egg
Garlic
Arugula

 

How to prepare this recipe
Confit the codfish with garlic, olive oil and thyme, 2h - 65ºC
Make a infusion with heavy cream, garlic, thyme and chickpea, remove the thyme, scrunch the ingredients in food processor. transfer the mixture to a siphon and charge the siphon with 2 nitrous oxide charges to make a foam latter.
Make 3 very thin slices of bread, sprinkle some olive oil and cook (oven 180ºC )until the bread is perfectly golden.
Make a salad, put one slice of bread, some slices of cod, a little chickpea foam, some ham. Repeat and after all, put a fried egg and some slices of smoked ham.

 

The story behind this recipe
I make this recipe in my own restaurant, because the first order of cod was not correct. Gave a small cod, days before the opening of the restaurant. So I was forced to invent other dishes that could take advantage of that lower cod.