If you know anything about Portuguese cuisine you will know that bacalhau (salted cod) is an obsession. We believe there are thousands of ways of preparing this delicious cured fish which is as close as one can get to a national dish. Here, we combine the flavourful bacalhau with a sweet roast celeriac puree and stewed leek and seaweed mix. This recipe uses the sous vide technique to highlight bacalhau’s soft and creamy texture. We prepare this recipe using the Anova but it will work with any sous vide machinery. Picture show an (optional) foam made of mussel juice and soy lecithin.
2 large bacalhau portions/postas (soaked for three days in cold water)
2 cups of roast celeriac (peel and cut a celeriac in cubes and roast with a little olive oil and salt for 40 minutes, turning occasionally)
A pepper salad made out of chargrilled green peppers is the traditional accompaniment to grilled sardines in Portugal. This is a simple version with a potentially relevant trick – wrap the peppers in cling film for 5-10 minutes after grilling to make pealing easier.
1. Roast peppers (green, red, yellow…) on charcoal (a good fire with flames is ok for this as part of the idea is to burn the skins which will later be removed). Keep turning until all parts of the pepper are cooked (do not over cook, peppers should maintain their texture).
2. Wrap peppers in cling film for 5-10 minutes them peel off skin, remove seeds and cut or shred (to be traditional) into strips. Season with good sea salt (fleur de sel works particularly well) and good extra virgin olive oil. Serve warm or cold.
“À la Portuguaise” is a term that features rather prominently in Escoffier’s masterpiece Le Guide Culinaire (1903). It often stands for a simple yet magical combination of ingredients. Olive oil, garlic, onion, tomato and white wine. That’s basically what we use to bring these mussels to life. Give it a go!
2 red onions ( thinly sliced)
3 cloves garlic (thinly sliced)
1 small dried chilli
1 bay leaf
A bunch of parsley
1 kg mussels
3 tbsp olive oil
2 tbsp dry white wine
1 tin of good quality chopped tomatoes
1. In a large pot, gently fry the onions in olive oil with the bay leaf and chilli for a few minutes, then add the garlic and half the parsley (use the stems and bottom part of the bunch). Cook at low heat for another 3-4 minutes.
2. Add the white wine and reduce for a couple of minutes. Add the chopped tomatoes and cook for 5 minutes.
3. Add the mussels, cover and cook until the shells open. Sprinkle the rest of the parsley and serve immediately with some nice br...