THE TRAVELING ANCHOVY IN…
Galicia
With the sea as one of its main influences, Galician cuisine is among the most renowned in Spain. Its traditional seafood platters—featuring gooseneck barnacles, velvet crabs, spider crabs, oysters, and scallops—along with dishes like pulpo a feira (octopus), empanada gallega (Galician pie), and caldeirada de pescado (fish stew) are famous well beyond Galicia.
However, Galicia is also known for its excellent beef, with its own unique designation of origin, as well as a rich culinary tradition featuring non-seafood dishes like caldo gallego (Galician soup), lacón con grelos (cured ham with turnip greens), and delicious desserts like tarta de Santiago (Santiago cake).
One common side dish in traditional Galician cooking is cachelos—boiled potatoes with their skins, which pair perfectly with fish, seafood, and meats.
Today, chef Javier Ruiz has decided to spotlight these cachelos with a simple, yet surprising dish: Cachelos coulant filled with brandade.
LA ANCHOA VIAJERA EN...
Galicia
INGREDIENTS
To make this dish, you´ll need:
- Pujadó Solano’s Cod Brandade
- 800 g of Galician potatoes (preferably Kennebec variety)
- 50 g of butter
- 100 ml of whole milk
- Paprika
- Salt to taste
INSTRUCTIONS
- Start by making the cachelos puree:
- Wash, peel, and cut the potatoes into medium-sized chunks.
- Boil them in salted water for about 20-25 minutes, or until tender.
- Drain the potatoes well and mash them or pass them through a potato ricer until smooth.
- Gradually add the butter and milk while mixing, until the puree is creamy.
- Season with salt to taste.
- Prepare the brandade:
- Open the Pujadó Solano cod brandade and loosen it by adding a little cooking cream.
- Assemble the coulant:
- Grease individual cylindrical molds (like flan molds) with a bit of oil.
- Fill the molds with the cachelos puree, leaving a small cavity in the center.
- Spoon the brandade into the cavity.
- Cover the top with more cachelos puree, ensuring the filling is completely sealed.
- Presentation:
- Unmold each coulant and sprinkle paprika over the top to finish.
For a simpler version, you can just make cachelos stuffed with brandade.
