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.
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
3
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
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
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
Pour the remaining carrot juice into a pan, bring to the boil and reduce until it reaches a thickened glaze consistency
7
Preheat a water bath to 70°C
8
Cook the vacuum-sealed black cod in the water bath for 8 minutes
9
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
10
Add mounds of carrot powder, dots of lime sauce, edible flowers, some micro cress and puffed rice. Serve immediately
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.
