BACCALA MANTECATO
600 GM baccala (salted cod)
1 litre milk
2 litres water
5 peppercorns
2 bay leaves
1 clove garlic, finely chopped
1 cup, light, but flavoursome oil
1 medium sized boiled potato, peeled and chopped
Lemon juice
Pepper
Chopped parsley
Soak the baccala
In cold water for 2 days, changing the water frequently. Then place the cod in a pot with the milk, water, peppercorns and bay leaves and gently bring to the boil. Simmer for a few minutes, then remove from the heat. Let the cod cool to the point where you can handle the flesh. Remove the bones, skin and other hard bits, especially towards the tail.
Place the flaked fish in a food processor with the garlic. Give it a few quick bursts to break it down and begin to add the oil as if making a mayonnaise. Add the potato and incorporate well. Keep going with the oil and add the lemon juice until you have a soft mixture.
Taste to be sure that all the elements have come together well. If you feel there is enough oil, do not add more. You should not have to use the whole cup. At this stage add 1-2 TBS chilled water. It will emulsify the oil and make the mixture look lighter in colour.
Sprinkle with a little fresh black pepper and the parsley, nice with grilled polenta or bruschetta.
