Artichoke cream with Golden salt cod and bottarga

Artichoke cream with Golden salt cod and bottarga: Today we prepare together a tasty dish, with an unusual pairing between the Artichoke and the fish. You can serve this cream as an appetizer refined and original in a fish dinner, or serve it as a first course in more abundant. In my opinion as an appetizer is perfect. Prepares in no time, degree of difficulty of zero. Golden codfish, flavorful and soft, fits perfectly with the sweetness of the artichoke, and the ROE gives a touch salty lighting plate. If you don't find the cod you can replace it with any fish very firm flesh as the anglerfish, the swordfish or even the salmon. In the absence of Roe, I suggest you prepare crispy croutons, Maybe adding a pinch of salt to increase the sensation of flavor. Good day to all.

Ingredients for 4 people:

  • 6 artichoke (I used the Roman violets)
  • 2 medium-sized potatoes
  • fresh parsley as required
  • 1 clove of garlic
  • 1 shallot
  • extra virgin olive oil, to taste
  • vegetable broth, to taste
  • salt and pepper, to taste

for the Golden codfish

    • 300 grams of cod
    • 1 egg
    • 1 tablespoon flour
    • salt and pepper, to taste
    • extra virgin olive oil, to taste
    • mullet roe

Artichoke cream with Golden salt cod and bottarga

Clean the artichokes, eliminating the hardest parts of the stem and the outer leaves, then Peel the remainder of the stem, divide the artichoke in half, remove the inner slope pattern and place them in a bowl filled with cold water acidulated with lemon juice. Peel potatoes, wash them and cut them into thin slices. Finely chop garlic and onion. Cut the artichokes into four parts. Then chop coarsely.

Sauté the garlic and onion in a pan, with extra virgin olive oil and a little vegetable broth. Add the potatoes and artichokes. Cover with vegetable stock, season with salt, pepper and cook until the potatoes and artichokes are tender not.

Finely chop parsley, and add half the vegetables.

Once the vegetables are cooked, blend with a mixer until creamy smooth and velvety, adding as much broth as necessary to achieve the desired consistency. If you want, You can also switch the chinoise (sieve), to make it as smooth as possible. Season with salt and pepper, Add the remaining parsley, emulsify with extra virgin olive oil and keep the cream in hot.

Remove the skin of the cod, cut into small cubes. Whisk the egg in a bowl with the flour, salt and pepper until you obtain a smooth batter and homogeneous. Dip the pieces of salt cod in egg batter and fry them in a pan in olive oil until golden brown, Turning from each side so that it forms a golden crust and smooth.

Serve the hot artichoke cream, completing the dish with cod Golden cubes and some slices of mullet roe. A drizzle of extra virgin olive oil, some’ ground black pepper. Bon appétit!

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Emanuela February 29, 2016 at 11:38

You know that I've never been able to make a good artichoke cream? And to think that I love them. Now I have no more excuses, I will try ASAP. Ada Kisses.

Ada Parisi February 29, 2016 at 13:56

Meanwhile, I can't believe you are not well, Secondly, even if it were, This time you will perfectly. We share a passion for the artichokes!


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