Bruschetta, baccala, green goddess sauce

Bruschetta, baccala, green goddess sauce

By
From
New Classics
Serves
8-10 generously
Photographer
Mark Roper

This dish is one of my favourites. Creamy, garlicky, salty fish with this ‘divine’ sauce really is a combination made in heaven. Serve it individually as pictured, or heat the baccala in a nice baking dish until golden and bubbly then serve with the bread and sauce separately and encourage your guests to dig in.

Baccala

Ingredients

Quantity Ingredient
500g baccala, soaked in cold water for 2 days, water changed several times
1 large floury potato, peeled and sliced
2 sprigs thyme
1 bay leaf
garlic, crushed
1 litre milk
80g butter
75g plain
2 egg yolks
60ml extra-virgin olive oil
white pepper and salt

Green goddess sauce

Quantity Ingredient
1 small hot green chilli
2 long mild green chillies
1 x 335g jar artichokes in oil, drained
garlic, crushed
2 tablespoons salted capers, soaked in cold water for several hours then rinsed well
175g green olives, pitted
1 lemon, juiced and zested
15g flat-leaf parsley, roughly chopped

Method

  1. Cut the baccala into chunks. Place the fish, potato, thyme, bay leaf, garlic and milk into a large heavy-based saucepan. Poach over medium heat until the potato slices are cooked and the fish flakes easily. Strain the mixture through a colander, reserving the poaching liquid. Set aside 800 ml of the liquid and keep warm.
  2. Remove the thyme and bay leaf and put the fish and potato mixture into a food processor. Pulse until roughly puréed.
  3. Make a béchamel sauce with the butter, flour and the reserved poaching liquid. Add the warm béchamel to the food processor and pulse again to combine. Add the egg yolks and the extra-virgin olive oil and give it a few more pulses. Season with white pepper and salt if you think it needs it, remembering the fish is quite salty.
  4. To make the green goddess sauce, split the chillies and remove the seeds. Split the drained artichoke and squeeze out any extra oil and reserve. Sear the chillies and artichoke in a chargrill pan or on a barbecue until slightly blackened.
  5. Put all the dressing ingredients, except the parsley, into a food processor and pulse until you have a rough purée. Finally, add the parsley and enough of the reserved artichoke oil to give a nice shiny texture.
  6. To serve

    Slice a nice crusty loaf of white bread, such as ciabatta, into slices. Grill or toast the bread then spread liberally with the baccala and flash under a hot grill until golden and bubbly. Serve with the green goddess sauce on the side.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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