Ingredients
FOR THE COD TARTARE (1 SERVING)
Salted cod: 56 g
Extra virgin olive oil: to coat
Fine sea salt: to taste
Black pepper: to taste
FOR THE CAULIFLOWER FOAM (MAKES 6 PORTIONS)
Cauliflower: 454 g
Whole milk: 175 g
Fine sea salt: to taste
Black pepper: to taste
FOR THE LIGHT BAGNA CAUDA (MAKES 6 PORTIONS)
Garlic cloves: 225 g (peeled)
Anchovies in oil: 85 g (drained)
Whole milk: 70 g
Plain yogurt: 70 g
Olive oil: as needed for emulsifying
FOR SERVING
Fresh white Alba truffle (approximately 10 g per portion; 30 g serves 3 plates): 30 g (shaved)
At Ravello in the Four Seasons Orlando, Executive Chef Fabrizio Schenardi showcases the flavors of Piemonte with this elegant salted cod tartare served with cauliflower foam, light bagna cauda, and fresh shaved Alba white truffle.
How to make Tartare di Baccalà With White Truffle
01.
Desalt the Cod
- Rinse the salted cod and submerge in fresh water.
- Refrigerate for 3 days, changing the water every 8 hours.
- Dry thoroughly, then chop into small pieces.
- Form three quenelles of approximately 20 g each and chill.
02.
Prepare the Cauliflower Foam
- Cook the cauliflower with milk at 85°C using a sous-vide setup until soft.
- Alternative: Boil cauliflower florets in the milk until tender.
- Blend until smooth, seasoning with salt and pepper to taste.
- Keep warm or reheat gently before plating.
03.
Make the Light Bagna Cauda
- Blanch the garlic four times, starting each blanch in cold water and draining in between.
- Combine garlic, milk, and anchovies in a saucepan and cook until very soft.
- Add the yogurt and blend until smooth, streaming in olive oil until emulsified.
- Adjust seasoning as needed.
04.
Assemble the Dish
- Spoon a base of warm cauliflower foam onto the plate.
- Arrange the three cod quenelles on top.
- Add small spoonfuls of light bagna cauda around the dish.
- Finish with freshly shaved Alba white truffle.
- Serve immediately.
