Confit Salted Cod with Peas & Veggies | RECIPE

July 5, 2017


Last year, I did a showcooking that was all about dessert, which was one of the showcookings that marked my carreer and that I remember personally. So, for that reason, I was happy to accept the invite of my friend and colleague Chef Tony Martins, this year for Vagos Sensation Gourmet.

All the invited chefs are practically cooking side by side with the ocean. Which is in itself a huge pleasure to be working in that environment. People are nice, there are several stands with cute and interesting products from the area (Vagos / Aveiro / Praia da Vagueira) and it's just in general a great event for the atmosphere they are able to create.

Music, food, drinks, ingredients... Oh, and nice chefs every day of the 3 days to teach you a little in the kitchen. What could be better?

 

My showcooking this year was themed: Plating and Food Styling. Every chef choses their own. 
 

As a professional food stylist for 4 years now and a chef for 3 years, I felt that this is an aspect very overlooked when it comes to teaching it to the public.
 

I started my little "mission" in regards to this, with the launch of my book "Novas Memórias" which is all about the subject and has 19 plating lessons applied to the Portuguese cuisine. 

It was a very interactive showcooking, talking about colors, treatment of the ingredients of a dish as well as the creation of a dish well balanced. 

I think you can tell by the picture below on my face how much I enjoyed this show cooking which is (hopefully) also a reflection from the huge audience that showed up. 
 

 

 

I promised the recipe to the audience, so here we go:

 

Confit Salted Cod with Peas & VEggies

INGREDIENTS:
4 pieces of salted (bacalhau) or fresh cod.
1 liter olive oil

1 garlic cloves

1 bay leafs

salt
pepper

-

1 kg peas

1 stalk celery, chopped

1 leek, chopped

1 white onion, chopped

1 garlic clove, skin off

1 bay leaf

200 ml cream

200 ml full fat milk

1 knob of butter and dash of olive oil

1 stalk of fennel "leafs"

500 g pumpkin, chopped

500g carrots, chopped

1 white onion, chopped

1 stalk of celery, chopped

1 garlic clove, skin off

1 bay leaf

200 ml cream

200 ml full fat milk

1 knob of butter and dash of olive oil

-

vegetables in season, well cleaned, cut in different shapes and sautéed in olive oil and butter (baby pumpkins, baby garlics, baby carrots, etc.)

Zucchini flowers (optional)
Cream Cheese

2 pieces of confit salted cod

salt

pepper

fennel leafs, finely chopped

chives, finely chopped


(method below gallery)

 

 

METHOD:

1. In a pot, cook out onions, leeks, garlic clove, bay leaf and celery stalk in butter and olive oil for the pea pure. Cook for 20 minutes under a lid. Add peas. Cover with milk and cream. Cook for 6 minutes. Add fennel leafs.

 

2. Separate solids from liquids in a strainer. Blend solids in a blender on high speed. Add slowly liquid until you get the desired texture (not runny). Pass through a fine strainer with a spatula and transfer mixture into a piping bag. 

 

3. In another pot, also cook out onions, carrots ,garlic clove, bay leaf and celery stalk in butter and olive oil for the pumpkin pure. Cook for 10 minutes under a lid. Add pumpkin pieces. Cook for another 10 minutes under a lid.

 

4. Separate solids from liquids in a strainer. Blend solids in a blender on high speed. Add slowly liquid until you get the desired texture (not runny). Pass through a fine strainer with a spatula and transfer mixture into a piping bag. 

 

5. While cooking the above you can clean the vegetables, cut into desired shapes and sauté them for 5 minutes in olive oil and butter. Season with salt and pepper. 

 

6. Heat up olive oil to 52ºC in a shallow pot, add bay leaf and garlic clove (skin on). 

 

7. Submerge salted cod in it for about 4-5 minutes. Take out of olive oil, cover with aluminum foil and keep hot. 

 

8. If you are so lucky to have zucchini flowers, make a quick mixture out of cream cheese, salted confit cod, chopped fennel leafs, chives and salt and pepper. Transfer to a piping bag and filled cleaned zucchini flowers with the mixture. Quickly damp them in a butter, olive oil and splash of water mixture in a pan. Careful not to let the cod and fennel mixture leak out of the flowers. 

 

9. Serve everything hot and dust with beetroot powder (or other vegetable power you may have), salt and dress with a green fennel oil or extra virgin olive oil.

 

Hope you liked the recipe and the plating. Comment, share and like or tell me your thoughts! <3
 

Photography, Food Styling and Recipe by me.

For more info, food styling, food photography or chef consultancy requests, contact me via:hello@chefannkristin.com

Cakes & Kisses,

Ann-Kristin

EM PORTUGUÊS: 

 

 

Bacalhau Confitado com Ervilhas & Vegetais
(4 pessoas)

INGREDIENTES:
PURÉ: 

1 kg ervilhas congeladas

1 caule de aipo

1 alho frances

1 cebola branca, picada

1 dente de alho, sem casca

1 folha de louro

200 ml natas

200 ml leite gordo

manteiga, q.b.

azeite, q.b.

--

4 lombos de bacalhau
1 L azeite

2 dentes de alho

1 folha de louro

sal 

pimenta

--

500 g abóbora, picado

500g cenouras, picadas

1 cebola branca, picada

1 caule de aipo, picado

1 dente de alho, sem casca

1 folha de louro

200 ml natas

200 ml leite gordo

manteiga, q.b.

azeite, q.b.

-

vegetais da época, bem limpos, cortados em vários formas e salteados em azeite e manteiga e temperado com sal e pimenta

Flores de Courgete (opcional)
Queijo creme

Aparas dos lombos de bacalhau confitado,

sal

pimenta

funcho, picado finamente

cebolinho, picado finamente

 


MÉTODO:
1. Numa panela, faz um refogado com a cebola, alho frances, dente de alho, folha de louro, e caule de aipo picado em manteiga e um pouco de azeite. Cozinhar durante 20 minutos debaixo duma tampa. Adicionar ervilhas. Cobrir com leite e natas. Cozinhar a fervilhar durante 6 minutos.

2. Separar sólidos dos líquidos. Transferir sólidos a uma liquificadora com 2 colheres de sopa do liquido. Triturar ao velocidade máxima. Continuar a acrescentar líquidos se o puré estiver demasiado grosso. Retificar sabores com sal e pimenta. Passar por um chinos com a ajuda duma spatula e transferir puré a um saco pasteleiro.

 

3. Numa outra panela, faz um refogado das cebolas, cenouras, alho, folha de louro e caule de aipo. Cozinhar durante 10 minutos debaixo duma tampa. Adicionar abóbora. Cozinhar durante mais 10 minutos. 

 

4. Separar sólidos dos líquidos. Transferir sólidos a uma liquificadora com 2 colheres de sopa do liquido. Triturar ao velocidade máxima. Continuar a acrescentar líquidos se o puré estiver demasiado grosso. Retificar sabores com sal e pimenta. Passar por um chinos com a ajuda duma spatula e transferir puré a um saco pasteleiro.

 

5. Enquanto os purés estão a cozinhar, limpe os vegetais e saltear em manteiga e azeite durante 5 minutos. Temperar com sal e pimenta. 

 

6. Aquecer azeite numa panela funda á 52ºC. Adicionar uma folha de louro e dente de alho (com a casca).

 

7. Arranjar os lombos em 2-3 porções cada e por no azeite a confitar durante 4-5 minutos. Tire o azeite e guarde com papel aluminium pincelado com azeite por cima até empratamento.

 

8. Se tiver a sorte e cozinhar com flores de courgette, faz uma mistura rápida das aparas dos lombos de bacalhau já confitado e mistura com queijo creme, funcho picado, cebolinho picado, sal e pimenta. Rechear as flores (previamente limpos por dentro). Cozinhar a vapor ou numa frigideira, cozinhar durante 1-2 minutos. Cuidado que o recheio não sai pela flor. 

 

EMPRATAMENTO:
Colocar o puré no prato em "beijinhos".  Colocar os pedaços dos lombos de bacalhau no prato (3) e colocar as vegetais a volta. Servir com as flores de courgette. Servir tudo quente e polvilhar com pó de beterraba (opcional), sal e temperar ainda com azeite um um oleo de funcho, salsa ou coentros.


Empratamento, Foodstyling e receita por mim. 

Mais info: hello@chefannkristin.com

 

Bolinhos & Beijinhos, 


Ann-Kristin

 

 

 

 

 

 

 

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