Cod pizzaiola

  • Starter
  • medium
  • 4
  • 1 hour 30 minutes, plus overnight dehydrating

PT1H30M

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Ingredients

Metric

Imperial

Cod

Piazzaiola sauce

Potato cream

  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil

Dehydrated olives

1
To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
2
The next morning, finely chop with a knife and store in an airtight container
3
To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes
4
After this time, blitz in a blender until smooth then reserve until needed
5
For the potato cream, boil the potatoes in salted boiling water until soft, then blend with the cream, 100g of the cooking water, the salt and olive oil. Transfer to a siphon, charge with 3 gas canisters and keep warm
  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil
6
Preheat a deep-fryer or deep pan of peanut oil to 180°C
  • peanut oil
7
To cook the cod, roll each piece in egg white, followed by the cornflour. Deep-fry the cod pieces until cooked through and crispy then drain on kitchen paper and season with salt
8
To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve
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