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Salt Cod Brandade

Today I want to share how to make a proper salt cod brandade. It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild! Ingredients 250g salt cod loin, soaked and desalted. 250g potatoes. 225ml milk. 100ml extra virgin olive oil. 1 small garlic clove. salt. Preparation Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens. Remove the cod pieces and flake them, picking out any bones and skin as you go. ...

Mushrooms Stuffed with Quail Eggs



There are endless ways to prepare mushrooms, and this one I'm sharing with you is a perfect tapa. If you decide to make them, go ahead and prepare plenty — they'll vanish from the plate before you know it.


Ingredients

  • 12 large mushrooms.
  • 12 quail eggs.
  • 2 slices of Iberian ham.
  • Sweet paprika.
  • Salt.
  • Olive oil.

Preparation

  1. Place the ham slices on parchment paper and bake at 140°C for about 30 minutes. Remove from the oven and let cool on kitchen paper. Crush the slices between two sheets of paper until you have a fine powder. Set aside.
  2. Clean the mushrooms and remove the stems.
  3. In a pan with oil, sauté them on each side. Season lightly with salt (just a touch).
  4. Arrange them on your serving platter.
  5. Fry the quail eggs one at a time. Place one on top of each mushroom.
  6. Mix a small spoonful of sweet paprika with olive oil.
  7. Dust the eggs with the ham powder and drizzle with the paprika oil.

Notes

To clean the mushrooms, wipe them with a damp cloth to remove any dirt — don't rinse them under running water.
To check if they're fresh, the stem shouldn't be detached from the mushroom cap.
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