- 800g piece white fish (salt cod)
- 200ml milk olive oil
- 2 bay leaves
- 200ml olive oil
- spice salt
- rock salt
- juniper berries
- lemon zest
Blend the rock salt with garlic, thyme, juniper berries and lemon zest together in a processor.
Cover the fish with the spice salt, place on a tray in the refrigerator for 2 hours to marinate.
Wash the salt off the fish under cold water. Cut into largish pieces. Warm the milk and bay leaves in a suitable pan. Add the fish pieces and poach gently until it is opaque in colour and flakes easily.
Remove from heat and allow to cool completely. Using a Kitchen Aid or other electric mixer with a paddle attachment, add the cooked fish (reserve the poaching milk) and mix, slowly adding the olive oil, finely grated garlic, extra lemon zest and parsley until the mixture makes a light and smooth 'dipping' spread. If the spread is too thick, blend in some reserved milk to soften the mixture.
Serve with crusty bread.
Website: Fondata 1872
- Brought to you by
- Chris Lillico, Head Chef, Fondata 1872 at Wellers