I’m back with another recipe from the wedding like I promised! Today’s recipe is similar to a pâté, but made with cod, gelatin and heavy cream. It might sound weird, but I promise you, it’s delicious.
Cod PâtéRecipe from Martin Berasategui
For the pâté
- 5.3 oz olive oil
- 0.35 oz (10 g) laminated garlic
- 1 cayenne pepper
- 1lb 2 oz (0.5 Kg) scallions cut into thin julienne
- 1lb 2 oz (0.5 Kg) unsalted crumbled cod
- 2 cups (0.5 L) heavy cream
- 3 sheets (approx 0.25 oz or 7 g) of gelatin (hydrated and strained)
For the parsley oil
- 0.5 oz (15 g) parsley leaves
- 6.3 oz (180 g) olive oil
- Pâte: in a small pot over low heat, heat the olive oil with the laminated garlic and pepper. When the garlic starts to have a golden color, but not yet brown, add the scallions. Cook it over very low heat, so that the scallions don’t brown, for about 30 minutes. On higher heat, add the cod (which should be strained and cut into not-too-small pieces) and cook it for approximately five minutes. Add the heavy cream and boil for about five minutes, then incorporate the hydrated and strained gelatin sheets. Purée the mixture, transfer to a tupperware and let it sit in the fridge for the night.
- Parsley oil: Purée the parsley leaves and oil. Strain and store in a bib, since it’s easier to serve that way.
- Serve the pâte over toasted slices of bread with a drizzle of parsley oil.