Focaccia with Sichuan Oil featuring Salt Cod Compound Butter
Salt Cod Butter
Ingredients
1 pounds salt cod, processed (soaked, hydrated, and desalinized over 36 hours)
4 pounds unsalted butter, room temperature
1 c scallion tops, thinly sliced
2 tablespoons coarse cracked black pepper
2 tablespoons Maldon sea salt
This sourdough focaccia is a much-loved guest favorite. The crisp crust and chewy center of this appetizer is generously coated in a combination of spicy Sichuan oil and salty compound butter.
METHOD
Place processed salt cod in a pot and cover with tap water. Bring the fish to a boil, promptly remove from the flame and cool to room temperature.
While the salt cod is cooling to room temperature, place remaining compound butter ingredients into the bowl of a stand mixer that’s fixed with the paddle attachment. Whip on low speed for 1 minute. Add the salt cod and continue mixing on low until you can see strands of salt cod throughout the butter. Taste and add additional salt if needed.
Chef’s Notes: “This recipe takes 24-36 hours, start to finish. The salt cod needs to be soaked for a minimum of 24 hours and changed up to 4 times during that period. 36 hours is a time period a lot of recipes will use, however. The butter in this recipe likes salt and can take a little more salt than other applications.”