Sea Urchin with cream of purple potatoes, salted codfish

Sea Urchin con crema di patate viola, baccalà e pelle di baccalà fritta

Recipe

Sea Urchin with cream of purple potatoes, salted codfish and fried salted codfish skin

Difficulty

Medium level

Course

Cocktail

Recommended serving

2-3 Sea Urchin units per person

Ingredients

BluRhapsody® Sea Urchin
Purple potatoes
Leek
Salted codfish
Seed oil
Parsley
Salt and pepper

Preparation

Step 1

For your potato cream, brown your sliced leek, add diced purple potatoes and let them take on flavour for a few minutes. Add a glass of water or stock, cover with a
lid and cook over a gentle heat until potatoes are soft. Remove the skin from your previously desalted codfish and set aside. Steam your salted codfish, season in the pan and set a few pieces aside. Whip the remaining salted codfish with a whisk and add seed oil until creamy. Fry the fish skin and salt lightly.

Step 2

Cook your pasta in boiling salted water for 2 minutes and drain cooking water from the shapes (place them upside down on a clean tea towel).

Step 3

Place Sea Urchin onto your potato cream and stuff with your creamy salted codfish using a pastry bag. Decorate with a few pieces of fish and a few strips of fried skin.