Codfish Mousse Pudding Christmas Recipe

 Codfish Mousse Pudding Christmas Recipe

Ingredients

For the puddings:

● 0.5lt of water from cooking the codfish

● ¼ chopped onion

● 1 carrot

● 1 celery stalk

● Grated nutmeg

● 2 tablespoons of olive oil

● 1 egg white

● 4 gelatin sheets

● 250g of cooked and shredded codfish

● 200ml of cream

● 12 olives

● 10g of chopped parsley

For the salad:

● 100g of cooked turnip greens

● 200g of chickpeas

● 1 chopped garlic

Vinaigrette for the salad:

● 4 tablespoons of lemon juice

● 1 dessert spoon of mustard

● 4 tablespoons of olive oil

Preparation

1. In a saucepan, sauté ¼ of a chopped onion, 1 stalk of celery cut into slices and salt. Add 1 carrot cut into slices, grated nutmeg and 0.5lt of the water used to cook the cod. Let it boil for 30 minutes.

2. Soak 4 sheets of gelatin in cold water and set aside.

3. After 30 minutes, add 1 egg white to the broth and strain. Add 4 sheets of gelatin previously soaked in cold water to the strained broth. And stir.

4. Pour half of this mixture into 8 cupcake molds, and set aside the other half. Put the molds in the freezer.

5. Beat 200ml of cream with a pinch of salt. Add 250g of cooked and shredded cod, pepper, 12 diced olives, 10g of chopped parsley and the remaining reserved gelatin.

6. Remove the gelatin from the freezer, which should now be firm, and add the cod mixture. Refrigerate for another 4 hours.

7. Chop 100g of cooked turnip greens and mix them in a bowl with 200g of chickpeas and 1 chopped garlic.

8. In a jar with some chickpeas, prepare the vinaigrette for the salad by adding 4 tablespoons of lemon juice, 1 dessert spoon of mustard, 4 tablespoons of olive oil, salt and pepper. Put the lid on and shake well.

9. Serve the puddings with the seasoned salad.