Three dishes that improve with Maldon salt
Maldon salt is a dressing capable of improving many dishes if used well: a tomato salad will win whole with its subtle flavor, a cold soup or a vegetable cream will benefit from its crispy touch and any salty cocktail preparation - like a Bloody Mary or a Margarita- will appreciate its texture by frosting the edge of a glass. In addition, we can benefit from its smoked version in different preparations of meat, fish or vegetables. You don't know where to start? Well here you have three recipes with Maldon Salt.
PUPPY WITH TOMATO
A tomato water with toasted breadcrumbs, a thin layer of extra virgin olive oil, toasted breadcrumbs, flaked Maldon salt that melts in the mouth and a thin slice of sausage. We turn the most popular dish of Catalan cuisine into an original appetizer inspired by a classic by chef Jordi Vilà in the first stage of Alkimia.
For 4 shots
- ½ k pear tomatoes
- 2 tablespoons extra virgin olive oil
- Maldon salt to taste
- A slice of loaf of bread
- 4 slices of sausage (or cured cheese, if there are vegetarians)
- The day before preparation, chop the tomatoes - with a knife or a robot, but without crushing them - and put them in a bowl with all the juice they have released. Stir the tomatoes with energy, crushing them a little with your hands.
- Put a pot on the marble, on top of this a strainer - that does not touch the base so that the water falls - and on top of a very thin cotton cloth or cloth. Pour the tomatoes with all their juice, squeeze the tin a little and leave in the fridge for a few hours, until there is clear water below and the tomato pulp is concentrated (it can be used for stir-fry, sauces or stews). If the water is cloudy, re-filter until the impurities disappear.
- Cut small pieces of the crust of the bread - about 16 pieces of 2mm X 2mm, approximately - and lightly toast them in a pan, taking care not to burn them.
- In each glass of long shot or vermouth put a tablespoon of tomato water, on top of a teaspoon of extra virgin olive oil, toasted crust and some Maldon salt flakes. Serve immediately with the desired lid, put it in the mouth and drink the shot before the bread softens.
SESAMO AND CURRY COOKIES
Some classic salty crackers that win whole with the added crunch of Maldon salt.
For about 20 cookies
- 80 g parmesan powder
- 195 g wheat flour
- 120 g butter in ointment
- 5 g curry powder (yellow)
- 1 teaspoon pastry yeast
- 1/2 tablespoon white sesame
- 1/2 tablespoon black sesame
- Maldon salt
- Mix the butter with the sifted flour, curry, parmesan, yeast and half of each type of sesame seeds in a bowl. Knead until there is a smooth dough that does not stick in the hands (you can also use a kneader or robot).
- Make a ball with the dough, cover it with cooking film and take it about 30 or 45 to the fridge to be able to handle it more easily. Stretch it between two baking papers until it is about 3 mm thick.
- Heat the oven to 160ºC with heat up and down. Cut the cookies with the desired shape and arrange on a tray covered with baking paper. Put the rest of the sesame seeds and Maldon salt flakes on it, pressing lightly with your fingers so that they stick together.
- Bake the cookies about 25 minutes or until golden brown, turning the tray forward at 15 minutes for a more uniform cooking and watching closely after 20 (to prevent a slightly thrown oven can burn them). When they are out of the oven, put on a rack until they cool and eat (or store in an airtight jar).
SMOKED COD WITH COLIFLOR CREAM
Smoking cod at home is pulling complicated, but with a little trick we can prepare this second dish or snack - it only depends on the size of the portions - in which the fish is perfectly complemented with the fresh touch of the pickle and a silky cream .
For 4 people
- ½ cauliflower (about 400 g)
- ½ bulb of tender fennel
- 2 tablespoons soft olive oil
- 25 g butter
- 4 cod loins of about 150 g
- ½ onion
- 50 ml apple cider vinegar
- ¼ teaspoon fennel seeds
- Smoked Maldon Salt
- A couple of hours before preparation, cut the thin red onion and put it in the vinegar with a little smoked Maldon salt and fennel seeds.
- Cut the cauliflower into florets and the trunk of the same into smaller pieces (being harder if they were the same would take longer to cook). Remove the hard base of the fennel and cut it into thin slices. Poor it over low heat - without taking color - in a casserole that has a lid that fits well, add the cauliflower, pour about 50 ml of water, raise the heat to medium and cover to generate steam.
- Wait three minutes and repeat the operation. If cauliflower is still very hard, repeat a third time. Crush with a kitchen robot or blender until you get a silky cream, adding the butter and salt and pepper to taste.
- Meanwhile, paint the cod on the part of the skin with a drop of oil and mark it on the iron or skillet over bright heat for three minutes. Season it with pepper and a little smoked salt.
- Flip the fish very carefully and leave it a minute or a minute and a half more while dressing the skin with more flakes of smoked Maldon salt and pepper. Serve the cod over the mash, topping with a little of the onion - well drained and without fennel seeds - and chopped parsley.