Flan of Cod with Artichoke Cream
Category: Appetizers
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Cod fillet | 500g |
| Potatoes | 450g |
| Pancetta (streaky) | 360g |
| Parsley | 1 bunch |
| Thyme | 4 sprigs |
| Marjoram | 4 sprigs |
| Egg whites | 1 |
| Orange zest | 1 piece |
| Artichokes | 2 |
| Garlic | 1 clove |
| Extra virgin olive oil | to taste |
Instructions
Preparation of Cod Flan:
-
Prepare the Cod:
Begin by removing any bones from the cod fillets using kitchen tweezers. Cut the fillets into small pieces. Set aside. -
-
Steam the Cod:
Fill a pot with water for steaming and infuse the water with the stems of parsley, black peppercorns, and two strips of orange peel. Bring the water to a gentle boil, then cover and steam the cod fillets for about 10-12 minutes, or until fully cooked. -
Whisk the Egg Whites:
While the cod is steaming, whisk the egg white to stiff peaks using an electric mixer or stand mixer. The egg whites should hold their shape and be firm. -
Combine the Cod and Egg Whites:
Once the cod is cooked, gently incorporate the whisked egg whites into the cod, carefully folding them in to preserve the airy texture. You should end up with thin, delicate pieces of cod that won’t break apart easily. Drain any excess liquid. -
Prepare the Molds:
Butter individual 125ml molds and line them with slices of pancetta. Next, add a thin layer of potato slices. Press the cod mixture into the mold, ensuring it is evenly distributed. Top with another slice of pancetta. The pancetta will create a deliciously crispy edge once baked. -
Bake the Flan:
Place the prepared molds into a preheated oven at 180°C (350°F) and bake for approximately 15-20 minutes, or until the pancetta is crispy and the flans are set. Remove from the oven and let them rest for a few minutes before unmolding.
Preparation of Artichoke Cream:
-
Prepare the Artichokes:
While the flans bake, clean the artichokes by trimming the tips and removing the tough outer leaves. Slice the remaining hearts thinly. -
Cook the Artichokes:
Heat a little olive oil in a pan over medium heat. Add the garlic clove, lightly smashed, and sauté until fragrant. Add the sliced artichokes and cook for about 10 minutes, stirring occasionally, until they soften. Season with salt and pepper to taste. -
Blend the Artichokes:
Transfer the cooked artichokes and garlic to a blender or use an immersion blender to purée the mixture into a smooth cream. If the cream is too thick, you can add a splash of water or vegetable broth to reach your desired consistency.
To Serve:
- Spoon the artichoke cream onto the center of each plate.
- Carefully place the flan of cod on top of the cream.
- Garnish with a sprinkle of fresh thyme, marjoram, and parsley, along with a few shreds of orange zest for a burst of fragrance and color.
Tips for a Perfect Flan:
- The key to a delicate texture in the flan is incorporating the egg whites carefully into the cod mixture. Avoid overmixing to preserve the fluffiness.
- The pancetta acts as both a binder and flavor enhancer, giving the flan a savory, crispy exterior.
- If you don’t have individual molds, you can also use a larger baking dish, but the cooking time may need to be adjusted.
Enjoy this elegant, savory appetizer that balances the delicate flavors of cod with the earthy richness of artichokes, creating a sophisticated dish sure to impress your guests!
