Baccalà Mantecato with Sweet Pickles on Sesame Bread
Serves 8
INGREDIENTS
- 500 g (1 lb) salt cod*
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) olive oil
- 1 clove garlic
- zest of 1 lemon
To Serve
- sesame breadsweet pickled onions
METHOD
Rinse salt cod in cool water. Place in a large non-reactive dish and cover with cold water. Transfer to refrigerator to soak for 48 hours, changing the water every 12 hours. When the fish is ready, combine milk with 250 ml (1 cup) water in a medium saucepan on medium-high heat. Bring to a simmer and add salt cod. (The fish should be completely immersed; if not add more milk and water to cover). Poach until fish is opaque and flakes easily — about 20 minutes. Remove fish from saucepan, reserving liquid. Remove bones and skin. Transfer fish to the bowl of a stand mixer fitted with a paddle attachment. With the mixer running, drizzle in the olive oil. Add some of the hot poaching liquid, mixing until mixture is emulsified. Grate garlic into bowl and add lemon zest. Stir to combine. Transfer to a serving bowl. Serve salt cod spread over toasted sesame bread, garnish with sweet pickled onions.
*For a smoother texture, use 500 g (1 lb) fresh cod. Salt heavily and transfer to refrigerator overnight. Then, omit soaking and simply rinse well before cooking.
