Buñuelos de Bacalao

Final presentation:

• 6 pc Bunuelos de bacalao
• 1 fl oz Citrus Aioli

For the bacalao batter

• ‍‍6.6 lb Bacalao
• 6.6 lb Idaho Potatoes
• 13 eggs
• 300 gr flour
• 750 gr water (reserved from cooking the Cod)
• 330 gr olive oil
• 14 cloves of thinly chopped garlic
• 3/4 cup chopped parsley

For the citrus allioli

• 2 oranges
• 3 lemons
• 1 tbsp white wine vinegar
• 1 tsp dijon mustard
• 4 whole eggs
• 2 qt  blended oil

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For the citrus allioli:

• Zest oranges and lemons, juice and strain.
• Combine juice and zest with mustard, eggs, vinegar and blend in vita prep. Gently drizzle in oil, season with salt and pepper

For the buñuelos batter:

• Peel and cut potatoes in quarters and then cut into 1/4 inch pieces
• Boil potatoes until soft
• Start cooking Cod in cold water, bring to a boil then turn off, strain and reserve the water
• Fry the garlic, starting in cold oil, before the garlic get's color add the flour and stir, add the water and continue to cook as you would a Béchamel.
• When done remove from the heat and add parsley.
• Place potato in mixer with the paddle, then add the Cod and the roux
• Mix on SLOW speed and add eggs one by one until eggs are incorporated
• Taste and add salt if needed

For the crispy parlsey:

• Deep fry Parlsey leaves before service, strain add salt and keep in a warm place during service.

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Final presentation:

• Fry (in deep fryer) 6 buñuelos (use 1 oz scoops) until golden brown, for about 1 minute (Do not over fry as they dry out easily). Strain
• on a plate put a boqueria paper underneath,
• Place 2 oz citrus allioli in a small ramequin
• Place Buenuelos on the plate.
• Place some crispy parsley leaves on top.
• Sprinkle pimenton on top of the allioli
• Serve

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• When mixing the cod, roux, potatoes and eggs it is very important to mix on a SLOW speed, otherwise the eggs will expand and the dough will be too loose.
• It is important to not overcook the Cod as it will dry out quickly.
• The dough starts getting too watery after the 3rd day. Prep accordingly.

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