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Codfish with caramelized onion and mashed potato mousse
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Sour cream1.5 cup
- Potato300 g
- Salt1 teaspoon
- Colorless unflavored gelatin powder1 teaspoon
- Desalted Codfish300 g
- Cabola1 unit(s)
- Black olive2/3 cup
- Olive oil2 tablespoon
- Nutmeg to taste
- Black pepper to taste
- Peel and cut the potatoes in 4 and cook them in water, when it starts to boil, count 10 min. Remove and love the still hot potatoes until they see a mash.
- Season with salt, kingdom pepper and nutmeg to taste. Add the cream. Hydrate the gelatin with 2 tablespoons of water, heat in the microwave for 10 seconds. Mix well and put two tablespoons of the puree in the gelatin and then mix the gelatin with the puree. With the help of a ladle, pour the puree into small cups and refrigerate for 1 hour or until firm.
- Meanwhile, boil 2 liters of water with the bay leaves. Add the cod and let it boil for 10 minutes. Shred the cooked codfish and set aside.
- In a skillet melt the butter, add the onion cut into half moons and cook over medium heat, stirring constantly until it is caramelized. Add the shredded codfish, two tablespoons of chopped parsley and the olives. Hit the salt and add 2 tablespoons of olive oil and kingdom pepper to taste. Serve over potato mousse.
- Optional: finish with parsley oil mixing 1/2 cup of olive oil with 1 cup of parsley leaf tea. Gives a lot of freshness! 🇧🇷
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