Bacalao con Muselina de Ajo (Salt Cod with Garlic Mayonnaise)
Bacalao con Muselina de Ajo (Salt Cod with Garlic Mayonnaise) is a traditional Spanish recipe for a classic dish of deep fried salt cod flakes drizzled with garlic and paprika oils that's served with fresh garlic mayonnaise. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Salt Cod with Garlic Mayonnaise (Bacalao con Muselina de Ajo).
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Ingredients:
800g salt cod, desalted and flaked
2 eggs
olive oil
sunflower oil
6 garlic cloves
1 lemon
1 tsp paprika
plain flour, for dusting
salt, to taste
1 tbsp lemon juice
Method:
To de-salt the cod, soak in a large bowl of water over nigh, changing the water three times during this period. The following day, place the cod in a large pan of water, bring to a boil and cook for 20 minutes, until the cod is just tender. Drain the cod and set aside to cool. Pat the cod flakes dry with kitchen paper.
Heat olive oil in a deep pan or a deep fryer to 180°C. Dust the salt cod flakes with plain flour then drop into the hot oil and deep fry until golden. Remove with a slotted spoon and drain on kitchen paper then set aside.
Thinly slice 1 clove of garlic then brown the slices in a little of the oil used to fry the cod. When browned take the pan off the heat and stir in the paprika.
Now prepare a fresh mayonnaise. Crack the eggs into a bowl with the garlic (finely mince the remaining 5 cloves) and a little salt, beat well to combine. Mix together about 100ml olive oil and 200ml sunflower oil. Now add add the oil, drop by drop, beating all the while with a balloon whisk, until the mixture is thick and smooth. When all the oil has been incorporated add the lemon juice and gradually mix through.
Arrange the fried cod on a plate, pour over the garlic and paprika oil and serve accompanied by the garlic mayonnaise.
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