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Salt cod brandade pickled fried onions

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Serves 4 as a starter

A little effort

Total time: 40 mins

plus soaking and overnight pickling

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An impressive dinner party starter, this recipe for creamy mash and crisp tempura pickled onions comes from chef Jackson Berg of moveable restaurant Xiringuito in Liverpool

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Ingredients

Nutrition

• 200g salt cod

  (see cook's notes below)

• 6 black peppercorns

• 2 bay leaves

• 1 large onion

  sliced

• 500ml whole milk

• 250g potatoes

  peeled and chopped

• 200ml olive oil

  plus a splash

• vegetable oil

  for deep frying

• coriander or micro leaves

  to serve

Pickled onions

• 1 large red onion
• 250ml red wine vinegar
• 6 black peppercorns
• 1 star anise
• 1/2 a bunch thyme
• 100g caster sugar
• 10g salt

Batter

• 120g tempura batter mix

• sparkling water

  chilled

Nutrition: per serving

• kcal671
• fat52.9g
• saturates8.7g
• carbs32.6g
• sugars11.8g
• fibre4.2g
• protein14.1g
• salt2.8g

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Method

• step 1

  Peel and slice the onion for the pickled onions into rings.

• step 2

  Heat up all the remaining ingredients with 250ml water in a large pan. Once it’s reached boiling point add the onion rings for about 40 seconds.

• step 3

  Turn the heat off, remove the rings with a slotted spoon and put onto a tray to cool.

• step 4

  Once the pickle juice is lukewarm, pour it over the onions in a bowl and put in the fridge overnight.

• step 5

  Soak the salt cod in cold water for 24 hours, changing the water once or twice.

• step 6

  Drain it, then put in a pan with the black peppercorns, bay leaves, onion and milk, to cover. Bring to the boil, lower the heat and simmer for 5 minutes. Lift the cod out and allow to cool.

• step 7

  Cook the potato in the milk until soft.

• step 8

  Remove any bones and skin from the fish and break the flesh into coarse shreds.

• step 9

  Drain the potato but keep the milk, discarding the aromatics, mash the potato coarsely.

• step 10

  Whizz the cod in a food processor with the potato and enough milk to make a soft mash. Stir in the olive oil to make a soft consistency, stopping just short of sloppy.

• step 11

  Make the tempura batter by whisking the mix with sparkling water until the batter is the consistency of double cream.

• step 12

  Put the drained onions into the batter, coating well, then deep-fry in a pan of oil no more than 1/3 full, heated to 180C (or until a cube of bread browns in 30 seconds) for 2-3 minutes, or until golden brown. Drain on kitchen paper.

• step 13

  Heat up the brandade in a non-stick pan, adding a little extra splash of olive oil to make it silky if it needs it.

• step 14

  Put the brandade on the bottom of the plate, the fried onions on top and scatter over some coriander or micro leaves to serve.

Cook's note: You can buy salt cod at melburyandappleton.co.uk. You’ll need to soak it for 24 hours before using, if so plan that into your prep time. Alternatively, you can salt your own. For each 200g of fresh cod, rub with 35g of sea salt. Cover and leave in the fridge for 12 hours. When you’re ready to use, soak the home-salted cod in water for 3-4 hours before poaching as in the recipe above. Buy tempura batter mix from supermarkets.

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