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Tris Di Mare – Brandade, Prawns with Lardo and Pickled Anchovies

5 from 10 votes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 230 kcal

Ingredients
 

For the brandade:

  • 1 kilogram Baccala
  • 2 piece Floury potatoes
  • 5 piece Garlic cloves
  • 300 Milliliters Olive oil
  • 500 Milliliters Milk
  • Salt

For the prawns:

  • 5 piece Fresh big prawns
  • 5 disc Lardo di Colonnata
  • Sardinian Pane Carasau

For the anchovies:

  • 500 g Fresh anchovies
  • 300 Milliliters White wine vinegar
  • 100 g Salt
  • 3 tablespoon Olive oil
  • 1 bunch Parsley
  • Freshly squeezed lemon juice

Instructions
 

Brandade

  • Leave the fish in water for three days and change it regularly to desalinate the fish. Then remove the fish and peel off the skin with a sharp knife. Then cut the fish into pieces about 5 cm in size, put them in a saucepan with milk and add the cleaned cloves of garlic.
  • In the meantime, cook the potatoes. They should be a little too soft. Then drain and peel. Then slowly simmer the fish with the milk and garlic for about 20 minutes without the milk boiling. When the fish is soft enough to break with a fork, drain the milk but don't throw it away.
  • Now press the cooked garlic cloves onto the fish and add raw garlic cloves if you like. Crush the fish with a wooden spoon and slowly add olive oil and a few tablespoons of milk until it becomes creamy. Serve with crostini.

shrimp

  • Clean the shrimp and wrap with a slice of lardo. The lardo has enough spices that you don't have to season the prawns. Place the wrapped prawns on the pane carasau and bake in the oven at 180 degrees for 15 minutes.

Anchovies

  • Lay the filleted anchovies in layers in a flat plate and sprinkle each layer with coarse sea salt. Then pour vinegar over everything and let it steep for at least one night. This process "cooks" the fish.
  • Now take out the anchovies and wash each one off to reduce the taste of the salt and vinegar. Then put the anchovies back on a new plate and add the parsley, lemon and olive oil.

Nutrition

Serving: 100gCalories: 230kcalCarbohydrates: 1.6gProtein: 6.7gFat: 21.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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