Blossoming almond trees ring in spring on Mallorca. Almonds themselves play a major role in local cuisine. Acclaimed chef Marc Fosh shows how.
Salt cod with apple green jelly
Recipe for salt cod with apple green jelly, in a light almond soup
4 x 150g fillets of thick salt cod
500ml milk, for poaching
Green Apple Jelly
1 Green apple
Juice of 1 Lime
4 leaves of gelatine
Celeriac and almond soup
1 head celeriac
2 handfuls of fresh almonds
Chop half a head of celeriac into cubes and mix with almonds and milk in heavy saucepan. Cook for about 15 minutes until celeriac is tender. Liquidize the mixture in a food processor or with a mixer until smooth. Add 1 tablespoon of smoked olive oil.
Green Apple Jelly (Overnight preparation)
Bring to boil the juice of one green apple and 1 tsp of lime juice. Add the agar-agar and cook for 5 minutes more and remove from the heat. Soften the gelatine leaves in a little cold water for 1 minute and add them to juice. Season with salt and pass through a fine sieve. Pour onto a large, flat tray to about 1cm thickness. Allow to set in the fridge.
Heat the milk to between 65-70 degrees º c. Add fish. Slowly poach the cod fillets over a very gentle flame for 5 minutes until just cooked and translucent. (The milk should never be over 70 degrees so that the gelatine in the fish does not coagulate and dry out)
Carefully remove the fish fillets and divide between 4 large bowls. Cut squares of green apple jelly and place them on top of the fish. Pour celeriac and almond soup over the fish. Garnish with fresh herbs. Serve with chilled white wine (Grauer Burgunder)