Snack

Crispy Pastéis de Bacalau Cones with Saffron Aioli & Charred Lemon Foam

Name: Crispy Pastéis de Bacalau Cones with Saffron Aioli & Charred Lemon Foam
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 200 g dried salt cod; 300 g Yukon gold potatoes; 2 tbsp olive oil; 3 cloves garlic, minced; 1 medium onion, finely diced; 2 large egg yolks; 40 g fresh parsley, minced; 1 tsp smoked paprika; ½ tsp nutmeg; Sea salt & cracked pepper; Oil for deep frying; 200 ml aquafaba (chickpea liquid) + ¼ tsp xanthan gum (for foam); 3 lemons; 1 pinch saffron threads; 200 ml neutral oil (for aioli); 1 tbsp Dijon mustard; 40 g parmesan, shaved thin; Fresh thyme for garnish

Hand-formed crispy pastéis de bacalau shaped into elegant cone molds while still warm, filled with silky saffron aioli and topped with a delicate lemon foam infused with smoked paprika. Served with charred lemon halves and crispy parmesan shards.

487calper serving 28gprotein 31gcarbs 28gfat 30min prep 45min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this