Bacalao brochette with toasted almond curry vinaigrette


For 4 persons

For the brochette you will need:

  • 500 grs of bacalao, loin pieces, approx.180 grs each
  • 100 ml olive oil
  • 1 clove garlic, minced
  • 5 leaves fresh rosemary, minced
  • the peel of 1 lemon, snredded
  • 2 leeks
  • 2 dark plums
  • 8 slices streaky bacon

For the vinaigrette you will need:

  • 50 grs toasted almonds
  • 250 grs olive oil
  • 85 ml sherry vinegar
  • 1 teasp. curry
  • 2 tbsp minced chives
  • salt and pepper

In addition you will need:

  • brochettes, 25 cm long
  • rosemary flowers, if available
  • salt flakes



The brochettes:

Cut the loin of bacalao into 8 cubes of approximately 2.5 x 2.5 cm.

Put the olive oil, garlic, rosemary and lemon peel into a small bowl, add the bacalao and marinate for 1 hour.

Cut 8 lengths of leek, approx. 3 cm each, poach them in plenty of salted water, cool rapidly and set aside.

Quarter the plums.

Remove the bacalao from the oil and wrap each cube in a piece of streaky bacon. Thread onto each brochette, alternating the pieces, two cubes of bacalao, leek and plum quarters. Set aside.

The almond curry vinaigrette:

Grind the toasted almonds. Put in a bowl with the rest of the ingredients and mix thoroughly.

Finishing touches and presentation

Fry the brochettes until golden on the grill or in a pan with a little of the seasoned olive oil. Finish the cooking in an oven at 200°C for 2 or 3 minutes.

Serve the brochettes sprinkled with the almond curry vinaigrette, salt flakes and decorate with the rosemary flowers.