Name: Chilled Bacalao Soup with Celery Leaves, Potato Pancakes, and Hyssop “Oeufs à la Neige”
Yield: Serves 6
Cuisine: French
Ingredients: Ornamental food-safe flowers, celery leaves, microgreens, basil chiffonade, or Basil-Mint Oil, as desired, for garnish; 3 ounces (90 g) cooked Yukon gold potato (from 1 large potato, roasted and peeled); Cayenne pepper (about ¼ teaspoon); ¼ cup (30 g) all-purpose flour; 2 tablespoons milk; 1 tablespoon (8 g) fresh yeast or 1 teaspoon (3 g) active dry yeast; 1 egg, beaten; 2 tablespoons chopped hyssop or 3 tablespoons each of chopped sage and mint, if not available; 1 to 2 tablespoons red tobiko (flying fish roe); 1 tablespoon butter; ¼ cup (30 g) buckwheat flour; 1 medium clove garlic, smashed and chopped into a paste (about ¼ teaspoon); Grapeseed oil, for sautéing; Salt (sparingly, as the cod is salty); 1 pound (455 g) salt cod (bacalao), soaked in water for 24 hours, refreshing the water 3 or 4 times; 7 tablespoons (100 ml) heavy cream; 15 gratings nutmeg; 1 teaspoon salt; 3 egg whites; 5 sprigs thyme; 2 bay leaves; ½ bunch parsley; 1¼ cups (300 ml) sour cream; 1 cup plus 6 tablespoons (300 g) fromage blanc; 20 celery leaves; 1 star anise; 2 teaspoons grapeseed oil; 2½ tablespoons (30 g) sugar; Pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

I ate a lot of cod when I was growing up, both fresh (cabillaud) and salted (morue in French but more commonly referred to as bacalao). We would make brandades, cooked in milk or cream, or sometimes treat the cod like a schnitzel. Here I wanted to use salt cod to make a light, refreshing, cold, creamy soup. Part of the fish needs to be blended thoroughly, so a high-speed blender is required here. One of my favorite parts of this is the garnish for the soup, oeufs à la neige