Baccala Crostini - Chef Recipe by Steve Hetherington

Baccala Crostini - Chef Recipe by Steve Hetherington

Ingredients

Baccala Mix:

1kg salt cod
250mL olive oil
1 1/2 tsp anchovy paste
1 tsp chopped garlic
1 1/2 tsp chopped chives
1 1/2 tsp celery heart
1 1/2 tsp chopped parsley
1 pinch chilli flakes
3 Tbs lemon juice
Small pinch salt
2L water

Plating:

8 slices of sourdough
Chopped parsley for garnish
Extra virgin olive oil for garnish

Method

Baccala Mix:

Soak salt cod in water in the fridge for two days, changing the water twice.

Cook salt cod in the 2 litres of water for 30 minutes or until soft. Drain and keep the cooking liquid.

Remove skin and bones from the cod and place in a food mixer.

Add all other ingredients and mix on medium speed until combined, add back in some of the cooking liquid until a spreadable consistency is reached.

Toast sourdough slice and spread mix on top, drizzle with extra virgin olive oil and sprinkle with parsley.

Recipe provided by Manta Restaurant and Bar


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