Variation of Norwegian baccalá with Aceto Balsamico di Modena PGI
500g baccalá filet
500g fresh spinach
100g red pepper
100g green apples
100g rice flour
80g Tropea Red Onion PGI
50ml Aceto Balsamico di Modena PGI
25ml extra virgin olive oil
25ml sparkling water
5ml apple vinegar
Author: GIUSEPPE GRAZIANO
Soak the baccalá in cold water for 24 hours, take a portion of it and soak it for another two hours in milk. This part must cook with part of the julienne-cut Tropea Red Onion PGI until all the liquid evaporates. The other part is divided again in half, one part is fried after dipping it in a paste made of rice flour and sparkling water and served on a cream of red pepper.
To prepare the cream of pepper, fry the pepper in hot oil. Once the pepper cools remove the skin, blend the pulp while adding broth, the cream is served as a mirror for the fried product. Sprinkle drops of apple vinegar on top. The other part is steamed and served on a bed of spinach previously sautéed in butter. Place the Tropea Red Onions PGI, previously braised with Aceto Balsamico di Modena PGI, on top of the spinach. Finally place the baccalá on top and sprinkle drops of Aceto Balsamico di Modena PGI.
Take the portion of baccalá cooked in milk and blend it with olive oil, chopped parsley and a scent of garlic. Add salt and pepper if necessary. Using two spoons make quenelles and serve them with an apple cream. To prepare the apple cream, peel and cut the apples in pieces.
Cook the apples in butter and add some milk, blending everything until creamy. Place some Aceto Balsamico di Modena PGI and sugar in a pot and cook on a low flame until the liquid reduces to a quarter. Pour the creamy liquid on the quenelles. Serve the three different versions of the baccalá on the same dish.
Decorate with pomegranate seeds.