Pt. Fr. En

Filo-pastry parcels with cod, chickpea mousse and coriander-infused olive oil
Serves 4:

• 4 sheets of filo pastry 
• 200 gr. cooked cod, cut into little strips
• 50 gr. chopped onion
• 1 clove of garlic, crushed
• 1 bay leaf
• 2 tablespoons of Quinta de São Vicente olive oil
• 100 ml cod cooking liquid
• 100 gr. cooked chickpeas
• 5 gr. agar-agar 
• 50 coriander leaves
• 100 ml extra-virgin olive oil
• Salt and pepper
• Fleur de sel
1- Bring the cod cooking liquid to the boil and add the agar-agar. Stir thoroughly and pour the mixture on the chickpeas. Pour the chickpeas into the bowl of your blender and liquidize until you have a smooth puree.  Adjust the seasoning and press the puree through a sieve. Pour the mixture into a soda siphon. Inject two cartridges of CO2 into the siphon. Shake the siphon and put it in the fridge. 

2- Mix de coriander leaves with the olive oil and add a little fleur de sel. 

3- Use a mould to shape the parcels, brush them with a little clarified butter and put them in the oven.

4- Saute the garlic and onion in a little olive oil and add the bay leaf.  Simmer the onion and garlic mixture until the onion is translucent. Add the cod, remove the bay leaf and add a little salt if necessary.

5- Heat the siphon in a bain-marie to about 70°C.

6- Fill the parcels, alternating the cod mixture with the chickpea mousse.

7- Sprinkle with the coriander-infused garlic oil and serve immediately.