Zucchini Cannelloni with Cod Brandade

Name: Zucchini Cannelloni with Cod Brandade
Yield: 4 servings
Ingredients: 220 grs shredded salt cod; 40 ml 35% cream; 1 gra garlic (germ removed); 180 ml extra virgin olive oil; a disposable piping bag; 2 zucchini about 11 cm long; 4 pieces of baking paper about 10 cm × 10 cm; mandoline; ice cubes; 2 small spring onions; 20 grs honey; 10 ml mild vinegar (preferably apple); extra virgin olive oil; 1 apple; 2 grans garlic cloves; toasted country bread, crumbled (or small cubes toasted in the oven); extra virgin olive oil; flowers or microgreens

Delicate zucchini cannelloni filled with a smooth salt cod brandade, which combines the creaminess of cream with the intense flavor of garlic to create a dish that is both light and comforting.

Ingredients

Servings

Measurement units

Brandade

220 grsshredded salt cod
40 ml35% cream
1 gragarlic (germ removed)
180 mlextra virgin olive oil
a disposable piping bag

Zucchini wrap

2 zucchini about 11 cm long
4 pieces of baking paper about 10 cm × 10 cm
mandoline
ice cubes

Sautéed onion

2 small spring onions
20 grshoney
10 mlmild vinegar (preferably apple)
extra virgin olive oil

Garnish

1 apple
2 gransgarlic cloves
toasted country bread, crumbled (or small cubes toasted in the oven)
extra virgin olive oil
flowers or microgreens

Nutritional Information

Per serving

Calculated for 4 servings

Calories

658 kcal

Protein

37.2 g

Fat

51.8 g

Carbohydrates

11.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Make the brandade

Gently cook the garlic over a low heat in a pan with a little oil (about 2 minutes).
Add the shredded cod and stir 30 seconds, turning it.
Set the oil and the cod aside separately.
Put the cod in the beaker and add the oil very slowly until homogeneous.
Gradually beat in the cream until it emulsifies like mayonnaise.
Transfer to a piping bag and refrigerate at least 4 hours.

Zucchini wrap

Bring salted water to the boil.
Wash the zucchini, leave the skin on, and slice it thinly on a mandoline.
Blanch the slices 10 seconds, then plunge into iced salted water.
Drain on kitchen paper.
Oil a sheet of baking paper. Overlap slices to about 8 cm long.
Pipe a line of brandade near one edge and roll into a cannelloni. Repeat.
Cook the finely sliced spring onion 1 minute in hot oil, add honey and vinegar for a few seconds, and set aside.
Peel and dice the apple very small.
Plate the cannelloni with the onion, apple, microgreens or flowers and a drizzle of oil.

Original recipe

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