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
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.