Whipped Baccalà with Caviar

Ingredients (makes 4 servings)

• 1 lb salted cod (baccalà), desalted
• 2 oz boiled garlic cloves
• 1 cup extra virgin olive oil
• 8 oz dried chickpeas (garbanzo beans)
• 1 liter water (for poaching/blending)
• 1 tbsp caviar
• 6 red onion petals, blanched
• Sea salt and white pepper, to taste

Preparation

1. Desalt cod 2–3 days in cold water, changing water twice daily; keep refrigerated.
2. Soak chickpeas overnight and cook until tender; reserve some cooking liquid.
3. Simmer cod ~15 minutes; cool in liquid, flake, remove skin/bones.
4. Blend cod, chickpeas, boiled garlic, and a bit of cooking liquid until smooth; with the motor running, drizzle in olive oil to a fluffy mousse. Season.
5. Blanch onion petals briefly to soften. Form quenelles of mousse onto petals; top each with a little caviar.

🍷 Wine Pairing

Aslan Maremma Toscana Vermentino 2022 — crisp citrus, almond, and salty mineral notes that brighten the mousse and echo the caviar’s brininess.

Shop Aslan Vermentino at Wine.com Affiliate link (thanks for supporting Tuscany Cuisine)

Nutrition Facts (per serving)