Baccala Mantecato (Salt Cod Paste)

Ingredients

• 800g piece white fish (salt cod)
• 200ml milk olive oil
• 2 bay leaves
• 200ml olive oil
• parsley
• spice salt
• rock salt
• garlic
• thyme
• juniper berries
• lemon zest

Method

Blend the rock salt with garlic, thyme, juniper berries and lemon zest together in a processor.

Cover the fish with the spice salt, place on a tray in the refrigerator for 2 hours to marinate.

Wash the salt off the fish under cold water. Cut into largish pieces. Warm the milk and bay leaves in a suitable pan. Add the fish pieces and poach gently until it is opaque in colour and flakes easily.

Remove from heat and allow to cool completely. Using a Kitchen Aid or other electric mixer with a paddle attachment, add the cooked fish (reserve the poaching milk) and mix, slowly adding the olive oil, finely grated garlic, extra lemon zest and parsley until the mixture makes a light and smooth 'dipping' spread. If the spread is too thick, blend in some reserved milk to soften the mixture.

Serve with crusty bread.

Website: Fondata 1872