Ease of Preparation: Moderate
Time of Preparation: 40 minutes, 2 days soaking
Yield: 6 servings
Ingredients:
- 600 grams boneless fillet of salt cod (20 ounces)
- 1 onion, thickly sliced
- 2 bay leaves
- 1/3-cup olive oil (70 millilitres)
- 250 grams potatoes, peeled (8 ounces)
- 3 cloves garlic
- ¾ cup cream (6 fluid ounces)
- 1 tablespoon lemon juice (15 millilitres)
- 6 large scallops
- Ciabatta bread to serve
- Truffle oil to decorate
Method:
Preparation time is 40 minutes, 2 days soaking time
Place the cod in a large bowl, cover with water and refrigerate, covered, for two days, changing the water a couple of times a day. You want to soak all the salt out of the fish.
Combine the onion, bay leaves and 1.5 litres of water in a pan and bring it to the boil. Reduce to a simmer and add the cod. Poach the fish for 10 minutes. If it is still salty after this time, cook on for another 5 minutes.
Meanwhile, cook the potatoes in plenty of boiling salted water. Drain and mash. Drain the fish. Heat the oil in a pan until just warm, add the cod and pound it to a well shredded consistency. Stir in the mashed potato.
Crush the garlic in a mortar and gradually add the cream. Stir this mixture into the salt cod and potatoes. Add the lemon juice and black pepper. Pile the salt cold on a plate. In a separate pan, add a slick of olive oil and sear the scallops over a high heat. Place one on top of each serving of the salt cod and drizzle truffle oil over the top. Serve with wedges of ciabatta.