Bacalao “benedict” Recipe

Prepare salt cod

If using salted cod that hasn't been desalted, soak in cold water 24-48 hours, changing water 3–4 times. For pre-desalted cod, lightly poach in simmering water 3–4 minutes, drain, cool slightly, and flake into bite-size pieces, removing skin and bones.

Cook potatoes

Place peeled cubed russets in salted water, bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain well and return to the pot over low heat for 1 minute to dry out; mash lightly with butter until mostly smooth but still a little textured.

Combine mixture

In a bowl, combine mashed potatoes (about 1.5 lb cooked), flaked salt cod (12 oz), minced shallot, minced garlic, chopped parsley, chives, lemon zest, flour, beaten egg, salt and pepper. Mix gently until evenly distributed. Chill the mixture 20 minutes to firm up, which makes shaping easier.

Form cakes

Divide mixture into eight portions and shape into compact patties about 3" diameter and 3/4" thick. Dust each lightly with a bit of flour if sticky.

Pan-fry

Heat 3 tbsp olive oil in a large skillet over medium heat. Fry cakes in batches 3–4 minutes per side until golden brown and heated through. Transfer to a paper-towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Preheat broiler or a skillet. Brush both sides of pugliese slices with 1 tbsp olive oil and a light smear of softened butter. Sprinkle with 1/4 tsp sea salt. Toast under broiler 1–2 minutes per side until golden and slightly crisp, or toast in a hot skillet 2–3 minutes per side. Keep warm.

In a small bowl combine 1/2 cup mayonnaise, grated garlic, lemon juice, Dijon, 1 tsp olive oil, salt and pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to plate. (Can be made up to 1 day ahead.)

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1.5 tbsp olive oil, chopped rosemary, smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer. Roast 25–30 minutes, shaking pan once, until golden and crisp. Keep warm.

Shortly before serving, heat a nonstick skillet over medium-low and add 1 tbsp butter. Crack eggs into the pan and fry until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up; cover with a lid for the last minute to set whites if needed. Season each egg with a pinch of salt and pepper.

To plate: Place one toasted pugliese slice per serving topped with a salt cod potato cake (1–2 cakes per plate depending on appetite), spoon 1–2 tbsp aioli across the top, arrange a handful of roasted potatoes to the side, and top each cake with a fried egg. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately so yolks run into the cake and aioli.