Salt Cod Tartlets with Cilantro-Jalapeno Sauce

single salt cod tartlet on plate iwth tray of them behind

No ratings yet

Salt Cod Tartlets with Cilantro-Jalapeno Sauce

These easy-to-make tartlets let the unique flavor and texture of salt cod shine. After soaking, the fish is gently sauteed with olive oil, onions, garlic, and smoked paprika, and then baked in mini tart shells with a spicy-tangy cilantro-jalapeno sauce. I garnished these with finely diced radishes, but you could substitute finely diced red onions, microgreens, sliced scallions, or snipped fresh chives. Remember to rinse the cod and soak it in cold water for 12 to 24 hours, changing the water once or twice, before proceeding with the recipe.

Course Appetizer Recipes

Cuisine Portuguese

Keyword baccalau, salt cod

Prep Time 30

Cook Time 30

Servings tartlets

Calories 333kcal

Author Robin Donovan

Ingredients

For the tartlets

1 pound salt cod rinsed and soaked for 12 to 24 hours, changing the water once or twice
2 tablespoons olive oil
½ onion diced
2 garlic cloves minced
¾ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ cup white wine
1 recipe pie dough
1/4 cup finely diced radishes or red onions or another garnish optional
For the Cilantro-Jalapeno Sauce

For the Cilantro-Jalapeno Sauce

1 ½ cups cilantro
1 jalapeno seeded, unless you want it really spicy
2 tablespoons olive oil
1 garlic clove
juice of 2 limes
½ cup mayonnaise
½ teaspoon salt

Instructions

Preheat the oven to 400ºF.
Drain the salt cod, discarding the water, and place it in a medium saucepan. Cover by about 1 inch with cold water and bring to a simmer. Cook for about 10 minutes. Drain and let cool.
Meanwhile, make the sauce. Combine the cilantro, jalapeno, olive oil, garlic, lime juice, mayonnaise, and salt in a blender or food processor and blend until smooth.
Once the cod is cool enough to handle, shred or break it into small chunks with your hands, removing any skin, membrane, or bones as you go.
Heat the olive oil in a medium skillet over medium-high heat. Add the onions and garlic and cook, stirring frequently, until softened, about 5 minutes. Stir in the cod, paprika, and pepper and then add the wine. Let cook, stirring, for a few minutes until the liquid is reduced by about half.
Roll the pie dough out on a lightly floured board. Cut out 2 ½-inch circles using a round pastry cutter. Press each circle into one of the wells of a mini muffin or cupcake tin. Put about a teaspoon of the cilantro-jalapeno sauce in the bottom of each tart shell. Add a spoonful of the filling.
Bake in the preheated oven for 20 to 25 minutes, until the crust is golden and crisp. Remove from the oven and drizzle more of the cilantro-jalapeno sauce over the filling. Garnish as desired and serve warm.

Nutrition