Towers of salt cod and rice with fragrant spices and aromatic herbs in aspic
Marina Rita Massida, Italy
Serves 6
- 200 g pre-soaked salt cod
- 3 eggs
- fresh breadcrumbs (as needed)
- Milk (as needed)
- 70 g finely grated cheese (as needed)
- 30 g finely chopped walnuts
- dried breadcrumbs (as needed)
- 1 sachet saffron
- 5 g fresh ginger
- Dried dill
- 5 g chervil
- 5 g chives
- 400 g rice
- 2 small sweet carrots
- 2 tender celery stalks
- extra-virgin olive oil
- Oil for frying
- 4 gelatine leaves
- ½ litre light stock
- 50 g raisins (optional)
Preparation and cooking time 60 minutes
Preparation
Place the fish in lots of fresh water for 24 hours. Change the water 2 or 3 times. Finally cook the fish in water with 1 tablespoon of dried dill. Divide the cooked fish into pieces and carefully remove the bones. Either put the fish through a grinder or use a food processor until a creamy mixture is formed. Season with pepper. Place the mixture in a bowl and add the fresh breadcrumbs, milk, grated cheese, 2 beaten eggs, ground nuts and the optional raisins. Mix together. Form the mixture into small balls of approx. 3cm diameter.
Dip the balls in beaten egg and coat them in dried breadcrumbs. After frying in oil, place the fish-balls on kitchen paper to soak up the excess fat.
Bring a pan of water to the boil, add the saffron and the rice and allow to cook. While the rice is cooking, wash the carrots and celery, chop into small pieces and gently sauté in a little oil. Drain the rice well and then mix in the carrots and celery.
Finally mix in the remaining fresh or dried herbs with the rice.
Soften the two gelatine leaves in lukewarm water; gently squeeze the excess liquid out and dissolve in a little water.
Soften the remaining two gelatine leaves in a separate bowl, squeeze out excess liquid and dissolve in ½ litre of light stock.
Take a tall glass (or paper cup); Place fish-balls in the glass and cover with the gelatine made with the stock. Wait until the gelatine has started to set. Mix the rice with the gelatine dissolved in water and pour this mixture on top of the fish-ball mix. Proceed in the same way for each glass.
Place the glasses in the fridge for about 2 hours.
Turn out the fish and rice towers onto decorative serving plates. Garnish according to taste with fresh vegetables, mayonnaise and black olives.
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