Hot Mashed Boniato and Bacalao
on a Tostone with a Black Truffle Sabayon

Wine suggestion
A light Pinot Noir from a cool climate, like a Sancerre Rouge: Domaine Neveu Sancerre Rouge, 1994

Bacalao is the Spanish word for salt cod. Tostones are twice fried plantain chips. Boniato is also known as Cuban sweet potato.

Yield: 6-12 servings

For the Black Truffle Sabayon:

Yield: 1 cup

• 1/3 cup heavy cream
• 2 egg yolks
• 1 Tablespoon freshly squeezed lemon juice
• 1/3 cup extra virgin olive oil
• 1 Tablespoon truffle oil
• Thinly shaved black truffles, as desired
• Salt and black pepper to taste

• 1/4 pound bacalao (salt cod), soaked overnight in several changes of water
• Sachet bag filled with a few black peppercorns, a bay leaf, some celery fennel seeds and tied with a string
• 1/2 pound boniato, peeled and cut into a medium dice
• Milk as needed to cook the bacalao and boniato (separately)
• 1/4 cup of heavy cream
• A touch of truffle oil or truffle butter (Plain butter may be substituted) Salt and pepper to taste

Bring the salt cod to a boil in a saucepan just covered with milk and with the sachet bag. Lower heat and allow to simmer about 20 minutes. Turn off. Discard the bag and the milk. Allow the salt cod to cool. Flake it apart and reserve warm.

Meanwhile boil the boniato in milk until just tender. Drain and reserve. Keep warm.

Heat the heavy cream and set aside. Mash the boniato until fairly smooth. Stir in the heavy cream and the cooked bacalao. Season to taste. Add the truffle oil or butter. Keep warm until needed.

For the Tostones:

• Canola or peanut oil, for frying the tostones
• 1 green plantain, peeled and sliced into 1/4-inch-thick slices
• Salt and pepper to taste

Heat the oil in a heavy pan to 375°F. Fry the plantains in batches for about 2 minutes or until golden brown. Remove to absorbent toweling. Put the plantains between layers of wax paper and mash them down with the heel of your hand or the back of wooden spoon until they are only 1/4-inch-thick.

When you are ready to serve, re-fry the tostones until deeply colored and somewhat crisp. Season as desired.

Spoon some of the bacalao and boniato mash on each tostone and serve with the prepared Black Truffle Sabayon.

Copyright © 1996 by Norman Van Aken