THE Easter It’s coming and you still don’t know what to prepare for the traditional family lunch? The chef Alain Poletto from the Bistrot de Paris restaurant in São Paulo, teaches a simple and delicious recipe for BRAINDA DE BACALHAU .
Classic of French cuisine, the dish serves both entry and main course. ATTENTION: It is essential that cod is desalted, so remember to soak it for three days before preparation.
To accompany, the chef suggests a salad of fresh leaves, straps of boiled vegetables – such as peppers or zucchini – and a mollet egg, which gives a special touch to the meal.
BRAINDA COD REVENUE DO Chef Alain Poletto do Bistrot de Paris
Ingredients:
- 500g of salty cod
- 500g of asterix potato
- 1 white onion
- 2 garlic cloves
- 1 branch of thyme
- 150ml of olive oil
- Fresh parsley
- Salt and pepper to taste
Preparation:
- Desalt the cod in cold water for 3 days, changing the water twice a day.
- After desalting, cook the cod in the olive oil with low temperature.
- Peel the potatoes, cut in uniform size and cook in salt water until soft.
- Cut in Brunoise (very small cubes), onion and garlic, add with the olive oil and thyme branch and bring overbass fire to confirm for 20 minutes.
- Play the cod in chips.
- Knead the potatoes roughly with the aid of a fork.
- On a platter mix the shredded cod potatoes and olive oil with spices.
- Correct the salt. Finish with black pepper and chopped parsley.
About Chef Alain Poletto
The life of chef Alain Poletto is dedicated to French gastronomy and his techniques. It is 50 years of career that began at the Hotel-Risurante of their family in the city of Thonon-LE-BAINS. When he finished school, he got one of the few places at the Tonon-Lu College. Bains, one of the most renowned in France, where he took the full cook course, including two more years on management, administration and hotel. He was a full professor of gastronomy at the college where he studied for 21 years, and became one of the most recognized names in the technique of “Sous Vide”, traveling the whole world to teach this new technology.
In 1989 he launched the thesis “La Cuisson Sous Vide”, becoming a world reference in this type of cooking, and which earned him a book on the subject. And it was his book that brought the chef to Brazil to promote and implement the technique in renowned kitchens in the country. It was definitively for Brazil in 2002, going through restaurants such as Paola Di Verona (2002 to 2007) and Dalva and Dena, by Alex Atala. Today he runs Bistrot de Paris, where he offers the experience of an authentic bistro, from the menu with traditional dishes to the environment with tables and chairs brought directly from France.
Bistrot of Paris: Rua Augusta, 2542-Jardim Paulista, Sao Paulo-SP / Tel.: (11) 3063-1675
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The Post Cod Brainity Recipe for Chef Alain Poletto Appeared First on CNN Brazil V & G.
Source: CNN Brasil
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