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Cod pizzaiola
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Angelo Sabatelli serves this cod pizzaiola recipe with some gourmet twists, such as dehydrated black olive crumb and potato cream made with a siphon. The classic flavours shine through, though, and this dish could be easily adapted to suit home kitchens by serving the potato cream un-whipped and simply dicing some black olive without dehydrating.
First published in 2016
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Ingredients
Metric
Imperial
Cod
- 280g of cod loin, cut into 4 portions
- 30g of egg white
- 50g of cornflour
- peanut oil
- salt
Piazzaiola sauce
- 1 garlic clove, sliced
- 1 tbsp of capers
- 300g of passata
- 1 sprig of oregano
- olive oil
Potato cream
- 500g of potatoes, peeled
- 120g of cream
- 6g of salt
- 50g of olive oil
Dehydrated olives
- 100g of black olives
SAVE RECIPE
Equipment
- Dehydrator
- Blender
- Siphon bottle or cream whipper
- N2O cartridge 3
Method
1
To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
- 100g of black olives
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
- 1 garlic clove, sliced
- olive oil
- 1 tbsp of capers
- 300g of passata
- 1 sprig of oregano
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
- 50g of cornflour
- 280g of cod loin, cut into 4 portions
- 30g of egg white
- 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
First published in 2016
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