Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 400 gm Salt cod, soaked for 24 hrs changing water about every 6 Hrs
- 2 Tbsp. Cooked mash potato
- 2 x Cloves garlic
- 3 x Red peppers
- 150 ml Extra virgin olive oil
- 150 ml Cream
- 1 x Lemon juice and zest
- 40 gm Oregano
- 1 ounce Pitted black olives
- 1 x Shallot
- 3 Tbsp. Balsamic vinegar
- 2 x Thick slices charred pain de campagne or possibly fresh bloomer Salt and fresh black pepper
Direcciones
- Drain off the cod and place in a pan. Top up with cool water and bring to the boil with a lid on, then move off the heat and allow to cold. Drain off the fish and remove any skin and bones from the flesh and place in a blender.
- Split the red pepper in half and remove the seeds. Place on an oven tray and roast in a preheated oven at 200C for about 15 min.
- While cooking finely chop the garlic and hot in a saucepan with 1/2 the extra virgin olive oil. In a separate pan hot the cream and potato together and add in to the cod in the blender. Turn the blender on and pour the oil and garlic slowly into the mix till a paste is achieved.
- Remove the peppers from the oven, skin and cut into thick pcs.
- Place in a bowl with a bit of the vinegar and finely minced oregano and season well. Peel and finely chop the shallot and roughly chop the olives, then add in them both to the peppers. Fold the lemon juice into the cod mix and season with black pepper, no salt, and place on to the plate.
- Puree the remaining extra virgin olive oil with the rest of the oregano, pine nuts, seasoning and anchovy to make a pesto. Dress the plate with the peppers, charred bread pesto and rock salt and serve.
