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

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