John Myers
Bacalao Gratinated with Aioli on Runner Beans
The perfect bacalao gratinated with aioli on runner beans recipe with a picture and simple step-by-step instructions.
- 300 g Bacala fillet
- 2 Egg yolk
- 5 Pc. Garlic cloves
- 200 ml Extra virgin olive oil, mild
- Salt
- A squeeze of lemon juice
- 250 g Runner beans green, cleaned, cut into pieces
- 15 g Shallot cubes
- Black pepper from the mill
- Fresh thyme leaves
- Butter
- Bacalao is a dried, salted cod that needs to be soaked in cold water for 48 hours before use. Change the water about every 6 hours. For this dish, only use the sheer fillet of the back. If you don’t get bacalao, then use fresh cod fillet. Adjust the cooking times and salt differently. Since I make the aioli with olive oil, I prefer a really mild oil. a picual from Andalusia or an arbequina from Catalonia, if you can’t get a mild olive oil I would mix half with neutral oil.
- Blanch the cleaned beans in plenty of salted water for about 4 minutes, rinse in cold water and drain well. Let the shallot cubes in butter become translucent. Add the beans. Swirl well. Season with salt, pepper and thyme. Spread between two ovenproof dishes. Place a well-dried bacala fillet on each.
- Preheat the oven to 180 degrees top / bottom heat and cook the fish in it for 10 minutes.
- In the meantime, cut two cloves of garlic into slices and roughly chop the others. Roast the garlic slices in a little olive oil until golden and place on paper towels. Remainder Beat the garlic together with the egg yolks, lemon juice, garlic and gradually with the olive oil, using a mixer, to form an aioli. Carefully season with salt.
- Pour the aioli over the front garden fish and top with the garlic slices. Gratinate for 5 minutes at 180 degrees top / bottom heat. This goes well with baguette or, as in the pictures, roasted herb potatoes.
Facebook Comments