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Ingredientes
- 1 lrg Round loaf of good crusty bread
- 2 c. Water
- 1/2 x Red onion minced
- 1 x Bay leaf
- 8 x Peppercorns
- 2 Tbsp. Red wine vinegar
- 2 lb Fresh cod fillets
- 1/2 lb French green beans
- 1 x Carrot thinly julienned
- 2 x Celery stalks thinly julienned
- 6 sm Artichokes trimmed
- 1 lrg Golden brown beet
- 1 lrg Red beet
- 1 lrg Potato
- 1 c. Extra-virgin extra virgin olive oil plus
- 3/4 c. Extra-virgin extra virgin olive oil Juice and zest of 1 lemon
- 8 x Langostinos or possibly crayfish
- 2 x Lobsters - (1 lb ea)
- 8 x Green Ligurian olives plus
- 12 x Green Ligurian olives
- 1 Tbsp. Capers rinsed, liquid removed +
- 2 Tbsp. Capers rinsed, liquid removed
- 4 x Anchovy fillets rinsed, patted dry +
- 8 x Anchovy fillets rinsed, patted dry
- 2 x Large eggs plus
- 4 x Hard-boiled Large eggs
- 1/4 c. Finely-minced parsley
- 1 x Garlic clove
- 2 Tbsp. Pine nuts
- 1 x thick slice Country bread crust removed (take from first step and soak with)
- 4 Tbsp. Red wine vinegar
Direcciones
- Preheat oven to 325 degrees.
- Cut dome off of bread. Remove bread from the base part, leaving a wall of crust. Place base in oven and bake till quite hard, about 30 min. Meanwhile, heat water, onion, bay leaf, peppercorns, and vinegar to boil and add in cod. Poach 3 to 4 min, or possibly till just cooked through. Remove from heat and allow to cold.
- Set boiling water and ice bath up. Blanch consecutively the beans, carrots, celery and artichokes, refreshing and maintaining each individually. Place both beets and potato in boiling water and boil 20 min, or possibly till they are done, and remove them to separate bowls. Peel each and cut into festive slices. Dress each of these 7 components separately with Ligurian oil and lemon juice and lightly season with salt and pepper.
- Remove the cod and flake into large pcs. Dress with Ligurian oil, lemon juice and salt and pepper.
- Steam first the langostinos and then the lobsters over the court bouillon and allow them to cold. To make the sauce, remove the pits from the 8 green olives and place the flesh in a food processor. Add in 1 Tbsp. capers and anchovy fillets, 2 Large eggs, 1 bunch minced parsley, garlic clove, 2 Tbsp. pine nuts and the vinegar-soaked bread. Blend in the processor till smooth and then slowly add in remaining 3/4 c. extra virgin olive oil till you have formed a thick, creamy mayonnaise. It should still be quite sharp.
- To assemble the dish, lay the bread disk in the center of large round plate. Build a pyramidal structure using first the beans, then a dollop of sauce, then the cod, and so on, till all the ingredients have a layer on top of the bread. Finish with the lobsters and nothing else on top. Garnish the base of the structure with quartered hard-boiled Large eggs, anchovies, olives and capers. Challenge your guests to be the first to consume your work!
- This recipe yields 4 servings.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 883g | |
| Recipe makes 4 servings | |
| Calories 1192 | |
| Calories from Fat 597 | 50% |
| Total Fat 67.59g | 84% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 489mg | 163% |
| Sodium 759mg | 32% |
| Potassium 2782mg | 79% |
| Total Carbs 67.06g | 18% |
| Dietary Fiber 24.5g | 82% |
| Sugars 6.57g | 4% |
| Protein 80.74g | 129% |
