Black Cod with Carrot Recipe - Great Italian Chefs

Starter
medium
4
1 hour 30 minutes, plus 3 hours marinating and overnight dehydration time

PT1H30M

PT3H

This striking marinated black cod recipe from Giuseppe di Iorio gains its colour from a vibrant carrot juice. With zingy lime sauce and smoky leek ribbons, this playful starter offers a riot of flavour.

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Ingredients

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Metric

Imperial

Marinated black cod

400g of black cod fillet, sliced into 4 pieces
10 carrots

Carrot powder

2 carrots

Leeks

1 leek

Lime sauce

5 limes
100g of sugar

To serve

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shopping List

Blender
Dehydrator
Silpat mat
Juicer
Vacuum bags
Chamber sealer
Hot smoker
Wood chips
Water bath

To begin, prepare the carrot powder. Boil the carrots until soft, transfer to a blender and blitz to a smooth purée

2 carrots

Spread the purée onto a silpat mat and dry in a dehydrator at 80°C overnight. Once dried, blend again to obtain a fine powder

Juice the carrots for the black cod and pour half of the juice into a vacuum bag with the black cod pieces. Seal in a chamber sealer and leave to marinate for 3 hours

10 carrots
400g of black cod fillet, sliced into 4 pieces

Cut the leeks into thin ribbons, blanch in salted boiling water then pat dry before placing in a hot smoker with lit wood chips for 20 minutes. After this time, remove and store in the fridge

1 leek

For the lime sauce, squeeze the lime juice over a fine sieve into a pan and add the sugar. Bring the the boil, cook until the sugar has dissolved and allow to cool

5 limes
100g of sugar

Pour the remaining carrot juice into a pan, bring to the boil and reduce until it reaches a thickened glaze consistency

Preheat a water bath to 70°C

Cook the vacuum-sealed black cod in the water bath for 8 minutes

Remove the black cod pieces, slice each piece into 3 and place around a serving slate. Glaze with some of the carrot reduction and place swirls of leek ribbons around the slate

Add mounds of carrot powder, dots of lime sauce, edible flowers, some micro cress and puffed rice. Serve immediately

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Giuseppe di Iorio

Working in the centre of Rome overlooking the Colosseum, Giuseppe di Iorio's food is just as breath-taking as the view from the restaurant's dining room.