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. | |
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