Salt cod brandade pickled fried onions

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.

• step 5

  Soak the salt cod in cold water for 24 hours, changing the water once or twice.

• step 6

  Drain it, then put in a pan with the black peppercorns, bay leaves, onion and milk, to cover. Bring to the boil, lower the heat and simmer for 5 minutes. Lift the cod out and allow to cool.

• step 7

  Cook the potato in the milk until soft.

• step 8

  Remove any bones and skin from the fish and break the flesh into coarse shreds.

• step 9

  Drain the potato but keep the milk, discarding the aromatics, mash the potato coarsely.

• step 10

  Whizz the cod in a food processor with the potato and enough milk to make a soft mash. Stir in the olive oil to make a soft consistency, stopping just short of sloppy.

• step 11

  Make the tempura batter by whisking the mix with sparkling water until the batter is the consistency of double cream.

• step 12

  Put the drained onions into the batter, coating well, then deep-fry in a pan of oil no more than 1/3 full, heated to 180C (or until a cube of bread browns in 30 seconds) for 2-3 minutes, or until golden brown. Drain on kitchen paper.

• step 13

  Heat up the brandade in a non-stick pan, adding a little extra splash of olive oil to make it silky if it needs it.

• step 14

  Put the brandade on the bottom of the plate, the fried onions on top and scatter over some coriander or micro leaves to serve.