THE TRAVELING ANCHOVY IN...
Galicia
With the sea as one of its main protagonists, Galician cuisine is one of the most renowned in the country. Its traditional seafood platters of gooseneck barnacles, velvet crabs, spider crabs, oysters or scallops, octopus á feira, Galician empanada or fish caldeirada are famous even beyond our borders.
But Galicia also boasts excellent veal, with its own designation of origin, and a rich tradition of dishes beyond seafood such as Galician broth or lacón con grelos (pork shoulder with turnip greens) and excellent sweets like Tarta de Santiago (St. James cake).
The garnish or accompaniment for many traditional Galician dishes are cachelos, potatoes cooked with their skin that perfectly complement the flavors of fish, seafood, and meats.
Today, our chef Javier Ruiz wanted to give these "cachelos" more prominence by preparing a simple and light recipe, yet capable of surprising the most demanding palates: Coulant of cachelos filled with brandade.
THE TRAVELING ANCHOVY IN...
Galicia
INGREDIENTS
To make this recipe, you will need:
- Pujadó Solano Cod Brandade
- 800 g Galician potatoes (preferably Kennebec variety)
- 50 g butter
- 100 ml whole milk
- Paprika
- Salt to taste
PREPARATION
- First, prepare a mashed potato (cachelos) puree:
- To do this, wash and peel the potatoes and cut them into medium pieces.
- Cook the potatoes in salted water for about 20-25 minutes, until tender.
- Drain them well and pass them through a potato ricer or mash them until a fine texture is obtained.
- Gradually add the butter and milk while mixing, until a creamy puree is achieved.
- Adjust salt to taste.
- Prepare the brandade:
- Open Pujadó Solano's cod brandade and lighten it by adding a little cooking cream.
- Open Pujadó Solano's cod brandade and lighten it by adding a little cooking cream.
- Assemble the coulant:
- Grease individual cylindrical molds (flan molds) with a little oil.
- Fill the molds with the cachelos puree, leaving a hollow in the center.
- With a spoon, fill the hollow with the lightened cod brandade.
- Cover the surface with more cachelos puree, ensuring the filling is completely enclosed.
- Presentation:
- Plate each mold and finish by sprinkling paprika over each coulant.
If you prefer less hassle, you can simply prepare some cachelos filled with brandade.
