Imagination is such a powerful tool! A month ago, I saw a picture of a recipe that had drops of black ink (cuttlefish) over a pale seafood cream, and inmediately came to my mind the seven dwarfs of the tale, being each big black drop one of their funny hoods. That's how I came out with the tittle... Hope you enjoy the dish!Casting: Snow white as the codfish cream, the seven dwarfs as the mushrooms (volvariella volvacea) and the blue prince as the roquefort cheese, up in his casttle of variated wild mushrooms.
In Spain, the prince and royalty in general, are called blue instead of charming (that's how you call them, right?) It was said, long ago, that their blood was blue... that's why!
I'm presenting this recipe to the November's Joust at the Leftoverqueen.com. Wish me luck!
Ingredients for 4 servings:
•600 grs. of variated wild mushrooms and also Agaricus bisporus (the white ones). The wild ones: Cantharellus lutescens, Cantharellus cibarius, Thricholoma terreum.
•40 grs. of dry ones: Marasmius oreades. And 7 Volvariella volvacea (can).
•one “desalted” codfish bone, 1liter ½ of cold water. 50 grs. of desalated codfish without bone, 600 grs. of small white potatoes, olive oil, a pynch of salt, 6 thin slices of Iberian acorn ham, 4 slices of bread, 2 garlic cloves, 2 springs of thyme and a bit of parsley.
The recipe is divided in three main parts:
1st.- Wild mushrooms sauted with Iberian acorn ham
2nd.- White cream made out of "desalted codfish" (see previous post), dried mushrooms(Marasmius oreades) and small white potatoes.
3rd.- Thyme/olive oil toasted bread and roquefort spread on it.
First:
•Take the Iberian acorn ham and fry it in a bit of olive oil. If you don’t have, you can use bacon or cured ham instead.
•Place the fried ham on kitchen paper to let the oil go. When its dry cut in small pieces that you will add to the wild sauted mushrooms.
•Fry the garlics in the same pan. When they change their colour
•Add the variety of wild mushrooms and cook until they are nearly done, add a pinch of salt, a spring of thyme and stir for 1-2 more minutes.
•Use a tin to put the mushrooms and ham in the middle of the plate with a shape that will simbolize the prince’s castle.
Second:
•Place the bones and tail of the codfish in the water and turn on the fire at minimum.
•It should not boil. Make sure it stays nearly boiling for 3 to 4 minutes. Take the white foam away. If you do it this way, you’ll get all the gelatin from the fish.
•When the 3-4 minutes passed, take it out of the fire and add the dried mushrooms (Marasmius oreades). Let it rest until it gets cold.
•When it's cold, take the mushrooms and the meat adhered to the bone of the fish into a recipient together with the water used to prepare it. Use the electric mixer to get a sauce/cream/thick stock. Strain it and reserve.
•Place the cut potatoes in a pot with 5 spoontable of olive oil. Also at very low fire so that the potatoes sweat and let all their water inside the pot. Have it this way for 8-10 minutes covered.
•Add the 50 grs. of “desalted” codfish without bone, stir and pour the enough stock to cover the potatoes. Reserve the rest of stock.
•Boil at low fire until potatoes are completely done.
•Use the electric mixer to get an homogeneous cream/sauce out of the potatoes pot and add more stock to get the texture you want. Also add too spoontable of olive oil and a bit of salt.
•Once you have it, pour the potatoes cream/sauce around the prince's mushroom's castle.
Third:
•Meanwhile in another pot you have some olive oil, a thyme spring and the Volvariella volvacea in infusion.
•Take the slices of bread and toast in a pan that has olive oil and thyme leaves.
•Once you have toasted it and when it’s still warm, spread the blue cheese on top.
•Place the toast on top of the mushrooms castle and surrounding it, have the dwarfs hoods (volvariella volvacea) that you had in infusion.
•I really hope you enjoy it.
•Cheers!
•Please forgive my mistakes.
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