Today I share with you a dish that is perfect for the sunny days of Spring, and can be enjoyed al fresco as well as indoors. I This is an original recipe of mine, and I gave it a rather pretentious name: “Pavillon de la Mer”.
The first ingredient of the dish is lightly cured bonito (lakerda), a fish in the tuna family. I gave the recipe for this wonderful fish back in 2008. The only difference between then and now is that the fish is a lot smaller, and for this reason I fileted it before curing, rathern than cutting it across with the bone.
The second ingredient is a mix of vegetables. Carrots, coliflower, brocolli, and dill weed. Steam the vegetables for 10 minutes, let them cool off and then put in a blender.
The third ingredient is salted cod, or bacalao if you like (I like). After placing in cold water for at least 24 hours, I boil the fish in water with a just a little garlic.
The fourth ingredient is home made mayonnaise made with olive oil.
After 5 minutes in the boiling water, the cod is done. Remove from the pot and let it rest until lukewarm. Then mix thoroughly with the blended vegetables, and let the mix rest for at least 15 minutes. After that, spoon in plenty of mayo and blend thoroughly.
Use a round open container to give the mix a cylindrical shape (a la pavillion), and place on top three fingers of the cured bonito. Finalize the simple layout of the dish with capers.
Enjoy with asyrtico white from Santorini.