Stockfish mantecato with bottarga

[[ recipeID=recipe-8lbwgf7je, title=Stockfish mantecato with bottarga ]]

Stockfish mantecato with bottarga

Stockfish mantecato, or creamed stockfish, is an all-year around Italian savoury specialty, typical from Veneto area. Usually served as a topping for crostini, also called cicchetti, it is a rustic dish but it can also turn into very elegant canapé served at aperitivo.

Servings: 10

Keywords: cod, stockfish, cream, mantecato

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 500 g watered-out stockfish
  • 4 dl neutral oil
  • 7 ½ dl 3% fat milk
  • 45 g grated Bottarga Boreale
  • Lemon
  • Salt
  • Pepper
  • Capers (optional)
  • A pinch of thyme (optional)

Instructions

  1. Add the watered-out stockfish to lightly salted water and simmer for about 20min.
  2. Remove the stockfish and allow liquid to drip off before placing the fish in the kitchen-aid's bowl (kjøkkenmaskin) and whipping it for about 3 minutes.
  3. Infuse 25 g bottarga in 1 dl warm oil (40 C) for about 10 minutes (do not warm the oil too much, or the bottarga will burn, rendering it bitter).
  4. Pour the neutral oil in small portions into the stockfish as it whips in the kitchen-aid.
  5. Add the infused bottarga oil; It should emulsify into a mayonnaise-like consistency.
  6. Add the milk in small portions after all the oil has been whipped in.
  7. Finish by adding lemon, salt, and pepper to balance the flavour.
  8. Garnish with thyme to give it a hint of herbal notes or capers for a more "mediterranean" effect.