Salt cod brandade pickled fried onions
Serves 4 as a starter
A little effort
Total time:
plus soaking and overnight pickling
An impressive dinner party starter, this recipe for creamy mash and crisp tempura pickled onions comes from chef Jackson Berg of moveable restaurant Xiringuito in Liverpool
Skip to ingredients
- 200g salt cod(see cook's notes below)
- 6 black peppercorns
- 2 bay leaves
- 1 large onionsliced
- 500ml whole milk
- 250g potatoespeeled and chopped
- 200ml olive oilplus a splash
- vegetable oilfor deep frying
- coriander or micro leavesto serve
Pickled onions
- 1 large red onion
- 250ml red wine vinegar
- 6 black peppercorns
- 1 star anise
- 1/2 a bunch thyme
- 100g caster sugar
- 10g salt
Batter
- 120g tempura batter mix
- sparkling waterchilled
Nutrition: per serving
- kcal671
- fat52.9g
- saturates8.7g
- carbs32.6g
- sugars11.8g
- fibre4.2g
- protein14.1g
- salt2.8g
Method
step 1
Peel and slice the onion for the pickled onions into rings.
step 2
Heat up all the remaining ingredients with 250ml water in a large pan. Once it’s reached boiling point add the onion rings for about 40 seconds.
step 3
Turn the heat off, remove the rings with a slotted spoon and put onto a tray to cool.
step 4
Once the pickle juice is lukewarm, pour it over the onions in a bowl and put in the fridge overnight.