Bacalao Š la Russe

Submitted by: Bacalao Restaurant
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 lb salt cod
1 (375 g) pkg linguine
2 tbsp olive oil
2 tbsp butter
1 small sweet onion, chopped finely
2 bell peppers (any colour), julienned
1 cup mushrooms, sliced
1 med. zucchini, julienned
2 cloves garlic, minced
1 tbsp each chopped fresh dill and thyme
2 oz Iceberg Vodka
1 1/2 - 2 cups heavy (35%) cream
1/2 cup chopped smoked salmon + 4 slices twirled into rosettes for garnish
salt and pepper, to taste
chopped fresh dill to garnish
grated Parmesan cheese to garnish
1 lemon, cut into four wedges
Soak salt fish at least overnight, perhaps longer depending on how salty your fish is. (We like to use the wet-pack boneless, skinless fillets and overnight is enough for them.) Bring soaked fish to a boil just until opaque, then drain. Remove any bones or skin, then flake fish. Boil noodles in plenty of salted water and drain. Meantime, heat oil and butter in a large non-stick frypan. Fry onion until translucent; add vegetables and fry a few more minutes until vegetables begin to soften. Add garlic and chopped herbs. Deglaze with Iceberg Vodka, then add heavy (35%) cream. Allow to reduce until thickened (5 minutes or so). Add salt cod and chopped smoked salmon. Season with salt and pepper to taste. Toss the pasta with the sauce. Garnish with a rosette of smoked salmon, fresh dill, Parmesan cheese and lemon wedge.

This fabulous dish has become a favourite at Bacalao restaurant in St. Johnís, Newfoundland.

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