Name: BCN Taste & Traditions Salt Cured Spanish Cod “bacalao”, Saffron Mousseline, Cod Brandade, And Ratatouille Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g Salted Cod; 1000 ml Water; 3 pieces Egg Yolks; 0.5 g Saffron Threads; 100 g Butter; 1 tbs Lemon Juice; to taste Salt; 200 g Salted Cod; 300 g Potatoes; 2 cloves Garlic; 100 ml Olive Oil; 100 ml Milk; to taste Nutmeg; to taste Pepper; 1 pieces Eggplant; 1 pieces Zucchini; 1 pieces Bell Pepper; 2 pieces Tomato; 1 pieces Onion; 2 cloves Garlic; 50 ml Olive Oil; to taste Salt; to taste Pepper; to taste Fresh Basil

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

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Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

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Cerignola olives marinated in garlic rosemary olive oil

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Bacalao con mousseline de azafrán, brandada y pisto

Soak the salted cod in water for 24-48 hours, changing the water several times to remove excess salt. After soaking, drain and pat dry.

Soak the Cod

In a bowl, whisk egg yolks and saffron. Place over a double boiler and whisk until thickened. Gradually add melted butter while whisking continuously. Stir in lemon juice and season with salt.

Prepare the Mousseline

Boil potatoes until tender. In a separate pot, cook the soaked cod and garlic in milk until the cod is flaky. Drain and combine with potatoes, adding olive oil, nutmeg, and pepper. Mash until smooth.

Prepare the Brandade

Chop the eggplant, zucchini, bell pepper, tomatoes, onion, and garlic. In a pan, heat olive oil and sauté the onion and garlic until fragrant. Add the remaining vegetables and cook until tender. Season with salt, pepper, and fresh basil.

Cook the Vegetables

Salted Cod

Water

Egg Yolks

Saffron Threads

Butter

Lemon Juice

Salt

Potatoes

Garlic

Olive Oil

Milk

Nutmeg

Pepper

Eggplant

Zucchini

Bell Pepper

Tomato

Onion

Fresh Basil

Salt cured Spanish cod “bacalao”, saffron mousseline, cod brandade, and ratatouille

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Make Salt Cured Spanish Cod “bacalao”, Saffron Mousseline, Cod Brandade, And Ratatouille Recipe in just 3h . Bacalao con mousseline de azafrán, brandada y pisto

Salt Cured Spanish Cod “bacalao”, Saffron Mousseline, Cod Brandade, And Ratatouille Recipe

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