Ingredients
For 4 persons
For the bacalao you will need:
- 4 pieces of best-quality bacalao, 125 grs each
- 150 ml extra virgin olive oil
For the onion and potato purée you will need:
- 500 grs of peeled potatoes
- 500 grs of peeled onion
- 125 grs butter
- 150 grs dairy cream
- salt
For the black olives you will need:
- 150 grs black olives, pitted
- 75 grs coarse (country) bread crumbs
For the stewed orange peel you will need:
- 1 large orange
- 200 ml water
- 100 grs sugar
- 50 grs glucose
In addition you will need:
- 4 bags for vacuum cooking
- fresh chives, minced
Preparation
The bacalao:
Put the bacalao loins with the olive oil into the special vacuum-cooking bags. Put each into the (thermostatic) cooker at 50°C and cook for 12 minutes. It is important to put the bacalao into the bags and cook it only just before serving.
The onion and potato purée:
Cook the roughly chopped potatoes in plenty of salted water. Drain and set aside.
Cut the onion into fine strips and simmer in butter with a pinch of salt over a low flame for 1 hour without the onion taking colour.
Drain off the cooking juices and put into a (Thermomix) food processor/ blender with the dairy cream for 5 minutes. Add the potatoes little by little and beat to a smooth and homogeneous purée.
Adjust the seasoning. Set aside.
The black olives:
Dry the olives in a 60°C warm oven for 4 to 5 hours.
Mince them in the food processor with the breadcrumbs.
Roast the resulting olive crumbs in the oven at 85°C for 1 hour.
The stewed orange peel:
Cut the orange peel into fine strips.
Scald the peel starting from cold water 3 times.
In a casserole, bring to a boil the water, the sugar and the glucose.
When this boils, add the orange peel and cook until the syrup reaches 110°C (thread point).
Finishing touches and presentation
Take the loins of bacalao out of the cooking bags and drain them on a dishcloth (if you wish, you can keep the oil for future preparations, pil-pil, mayonnaise, creams, etc.). Serve the bacalao immediately on top of the onion and potato (Parmentier) purée with a spoonful of roasted olives, the stewed orange peel and the minced chives.
