Tris Di Mare - Brandade, Prawns with Lardo and Pickled Anchovies
Total Time1 hour hr 25 minutes mins
Servings: 5 people
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
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.
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.
Serving: 100g | Calories: 230kcal | Carbohydrates: 1.6g | Protein: 6.7g | Fat: 21.9g