Brandada de Bacalao: Delicious little baskets for appetizers

Cod brandade baskets are an excellent choice for appetizers and cocktails. The combination of the creamy brandade with the crunchy texture of the phyllo or shortcrust pastry baskets is simply irresistible.

Ingredients:

300 grams of desalted cod
200 ml milk
100 ml extra virgin olive oil
2 cloves garlic
1 bay leaf
White pepper to taste
Nutmeg to taste
salt to taste (optional, depending on the saltiness of the cod)
20-24 small baskets of phyllo or shortcrust pastry (you can buy ready-made or make your own)
Breadcrumbs (optional)
Fresh chopped parsley for garnish

Instructions:

1. Prepare the cod:

If the cod is not desalted, soak it in water for 24-48 hours, changing the water every 8 hours.
Drain the cod well and pat dry with paper towels.

2. Cook the cod:

Place the cod in a saucepan with the bay leaf and cover with the milk.
Cook over medium heat until the milk starts to boil. Lower the heat and let the cod simmer for about 10 minutes.
Remove the cod and flake it, removing any bones.

3. Prepare the Brandade:

In a large frying pan, heat the olive oil and add the peeled and crushed garlic cloves. Cook over a low heat until the garlic is golden brown, then remove from the oil.
In a large bowl, place the crumbled cod and pour in the hot olive oil little by little, whisking continuously with a spatula or hand blender until you obtain a homogeneous and creamy mixture.
Add the cod cooking milk gradually, while whisking, until the desired consistency is reached.
Season with white pepper, nutmeg and, if necessary, a pinch of salt.

4. Assemble the Cestitas:

Preheat the oven to 200°C (392°F).
Fill the pastry baskets with the cod brandade using a teaspoon or a piping bag for precision.
If desired, sprinkle a little breadcrumbs on top of each basket for a crunchy layer when baked.

5. Bake:

Place the baskets on a baking tray and bake in the oven for about 10 minutes, or until the surface is golden brown and crisp.

6. Serve:

Garnish with some chopped fresh parsley and serve hot.

Suggestions for presentation:

Serve the baskets with a fresh salad to balance the flavours.
Serve with a glass of dry white wine or cava to enhance the flavour of the cod.

Additional advice:

Variety of doughs: You can experiment with different types of dough, such as puff pastry or shortcrust pastry, to vary the texture of the baskets.
Touch of flavour: Add a little mashed potato to the brandade for a smoother, creamier texture.
Conservation: If you prepare the baskets in advance, store them in an airtight container and bake them just before serving to maintain their freshness and crispness.