Salt Cod Mousse on Polenta Crostini

Ease of preparation: Medium

Yield: 20 crostini

Ingredients:

Salt cod mousse

275 grams (9.7 oz) skinless, deboned salt cod

4 cups (960 ml) water

4 cups (960 ml) whole milk

2 cloves garlic, crushed

2 bay leaves

¾ cup (180 ml) olive oil

Salt and pepper

Polenta crostini

3 cups (720 ml) water

2 cups (480 ml) chicken stock

1½ cups (360 ml) polenta

1½ tablespoons (25 ml) butter

¼ teaspoon (1 ml) pepper

Olive oil, for grilling

Small parsley leaves, to garnish

Method:

Soak the salt cod in cold water in the refrigerator for at least 24 hours, changing the water at least 4 times.

To make the polenta, bring water and chicken stock to a rapid boil. Whisk in polenta, then reduce heat to low, stirring frequently with a wooden spoon. Cook polenta until it is firm enough to allow the spoon to stand straight up in it (about 20-25 minutes). Remove polenta from heat, stir in butter, and season with pepper.

Pour the polenta onto a 12-inch x 9-inch (30 cm x 22.5 cm) baking sheet lined with parchment paper. Smooth out the surface of the polenta with a spatula, then cover with parchment paper. Set a second baking sheet on top of the polenta and weigh down using cans or other heavy objects. Refrigerate for 1 hour, or until polenta has set.

Cut set polenta into rounds with a cookie cutter.

To make the salt cod mousse, when cod is finished soaking, remove from water and rinse. Cut the cod into smaller pieces.

In a large pot, bring the water, milk, crushed garlic, bay leaves, and cod to a boil. Reduce heat and simmer for 25-30 minutes, covered, until cod is tender.

Drain cod, reserving 1 cup (240 ml) of cooking liquid. Place cod pieces in a food processor. With food processor on low, drizzle in olive oil. You are looking for a smooth and creamy mousse. If necessary, add reserved cooking liquid to food processor to adjust consistency. Transfer salt cod mousse to a bowl, and season with pepper.

Heat a cast iron grill pan over medium-high heat and brush with olive oil. Grill polenta rounds, turning once, until lightly charred on both sides. Remove polenta to a serving plate and allow to cool.

To finish, dollop salt cod mousse on the polenta crostini. Garnish with parsley leaves.

Buon appetito!