Salt cod brandade pickled fried onions
- Preparation and cooking time
- Total time
- plus soaking and overnight pickling
- A little effort
- Serves 4 as a starter
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:
- 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.
