Recipes

Creamy baccala on toast

Creamy baccala on toast.

Paul Flynn's face
Paul Flynn
Sat May 23 2020 - 05:55
Serves: 6
Course: Side Dish
Cooking Time: 0 hr 40 mins
Ingredients
  • 250g fresh cod fillet
  • ½tbsp salt, rock salt if you have it
  • 2 garlic cloves, peeled and crushed
  • 100ml cream
  • 50ml extra virgin olive oil and a little more for drizzling
  • Squeeze of lemon
  • 6 slices of country bread toasted
  •  

1 Sprinkle the salt over the fish, cover it with clingfilm and put in the fridge for four hours.

2 Rinse the fish thoroughly in cold water.

3 Bring a medium pan of water to the boil, add the cod, then straight away remove the pan from the heat.

4 Allow the cod to cool in the water, then remove it and flake the flesh into a bowl.

5 Add the garlic and the cream and start to whisk and break up the fish.

6 When it starts to thicken, drizzle in the olive oil and lemon juice.

7 Serve on toast with a drizzle of oil over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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