Smoked Ajoarriero (Garlic cod paste) with caviar
Rehouse garlic, leek and onions in olive oil. Add the potato and, finally, the smoked cod and the desalted cod.
Blow well without it taking color. Add the broth and cook until the potato is ready.
Turn off the fire and add the cream. Let it infuse a few minutes.
Mounting in thermomix emulsifying with fungal oil. Rectify the salt point and strain by a fine. Let it cool.
In a small vessel or container put a tablespoon of ajoarriero, a few drops of parsley oil and a teaspoon of caviar. Decorate with peri.
250 gr of smoked cod, 150 gr of desalted cod, 400 gr of white leek, 300 gr of cascades, 6 teeth of garlic, 200 gr of tender onions, 1? dl of confected fungi oil, 1? dl of olive oil, 2 l. of white bird, 1 / 2 l. of liquid cream, C / s of herring eggs, C / s of green parsley oil.
