Deconstructed Bacalhau à Brás Salad
Deconstructed Bacalhau à Brás Salad
Classic DishBacalhau à Brás
Prep: 30 min • Cook: 25 min. A fresh take on the classic, layering crispy potato straws, flaked salt cod, a creamy egg emulsion, and finely sliced onions, finished with black olives and parsley. This version offers a lighter texture and clearer presentation of each component.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 4
Instructions
Prepare Potato Straws
- 1Fry the julienned potatoes in batches in hot vegetable oil until golden and crispy. Drain on paper towels.
Prepare Salt Cod
- 1Gently heat the flaked salt cod in a small saucepan with a splash of water or olive oil until just warmed through. Be careful not to overcook.
Make Egg Emulsion
- 1In a bowl, whisk together the egg yolks, heavy cream, nutmeg, salt, and pepper.
- 2In a separate bowl, whisk the egg whites until stiff peaks form.
- 3Gently fold the whipped egg whites into the yolk mixture until just combined.
Sauté Onions
- 1In a non-stick pan, sauté the thinly sliced onions over medium-low heat until softened and translucent, about 5-7 minutes. Do not brown them.
Assemble the Salad
- 1In a large bowl, gently combine the warmed flaked salt cod, sautéed onions, and half of the crispy potato straws.
- 2Pour the egg emulsion over the salt cod mixture and toss gently to coat each piece. The residual heat will slightly cook the eggs, creating a creamy sauce.
- 3Arrange the mixture on serving plates.
- 4Top with the remaining crispy potato straws, halved black olives, and a sprinkle of fresh chopped parsley.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 32 g
- Carbs
- 31 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbs | 31 g |
Tips
- Ensure your salt cod is properly desalted to avoid an overly salty dish. Taste and adjust seasoning accordingly.
- Fry the potato straws in small batches to keep them crispy. Drain thoroughly on paper towels to remove excess oil.
- Serve immediately after assembly to maintain the crispness of the potato straws and the creamy texture of the egg emulsion.
