Creamy Cod Mousse Tartlets with Rosemary and Lemon

Recipe Name: Cod Mousse Tartlets (Barchette con Baccalà Mantecato)
Category: Appetizers
Servings: 10

Ingredients

Instructions

1. Prepare the Cod Mousse
   Begin by preparing the cod for the mousse. Remove the skin from the salted cod using a sharp knife with a smooth blade. Cut the cod into large chunks, ensuring there are no bones left.
   In a skillet, add a swirl of extra virgin olive oil and heat it. Once the oil is hot, add the chunks of cod. Let it absorb the flavors for a moment, then cook it over low heat, covered, for 15 minutes.

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2. Cook the Cod in Milk
   After the cod has cooked, transfer it to a small saucepan with the whole milk. Let it cook gently for another 30 minutes until the cod is tender and flaking.

3. Blend into Mousse
   Allow the mixture to cool slightly before transferring it into a food processor. Process it until it forms a smooth, velvety puree. Once blended, cover the mousse with plastic wrap and refrigerate for at least 3 hours to firm up.

4. Prepare the Shortcrust Pastry
   While the cod mousse chills, prepare the pastry. In a food processor, combine the Sichuan pepper, rosemary leaves (picked from the sprig), and 50g of the total flour amount. Pulse until finely ground.
   Add the remaining flour to the processor and mix well.
   Next, add the cold butter, cut into cubes, and a pinch of salt. Use your fingertips to quickly rub the butter into the flour mixture, working fast to avoid warming the dough. Continue until the mixture resembles coarse breadcrumbs.

5. Add the Water and Form the Dough
   Slowly add the ice-cold water and continue to mix until the dough starts coming together. Turn the dough out onto a clean surface and knead gently just until it forms a compact ball.
   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

6. Roll and Shape the Dough
   After chilling, roll the dough out on a lightly floured surface to about 1mm thickness. Cut the dough into small circles using a pastry cutter or a tartlet mold.
   Place each circle of dough into tartlet pans or molds. To prevent the pastry from puffing up during baking, place a small piece of parchment paper over the dough and fill with ceramic baking beads or dried beans.

7. Bake the Tartlet Shells
   Preheat the oven to 180°C (350°F). Bake the pastry shells for 12-15 minutes, or until golden and crisp. Remove from the oven and let cool.

8. Assemble the Tartlets
   Once the cod mousse has chilled and the pastry shells are cooled, carefully spoon the cod mousse into the tartlet shells. Top each tartlet with freshly grated lemon zest and a few sprigs of fresh dill for added flavor and a pop of color.
   Drizzle with a little extra virgin olive oil, and finish with a light sprinkle of freshly ground black pepper.

9. Serve and Enjoy
   Your Cod Mousse Tartlets (Barchette con Baccalà Mantecato) are now ready to be served. They make a delightful, flavorful appetizer, perfect for any occasion. Enjoy!

Nutritional Information
Note: Nutritional values are approximate and may vary based on portion sizes and ingredients used.

These cod mousse tartlets are a refined, delicious appetizer with a delicate balance of flavors, combining the rich, savory taste of cod with the aromatic punch of rosemary and lemon. Perfect for an elegant appetizer or a special occasion!