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The cod in this luxurious recipe from Teresa Buongiorno is marinated in a heady blend of herbs before being confited in olive oil for a gorgeously tender finish. The punchy mullet roe that is used to garnish is counteracted by candied lemon zest and a silky smooth onion cream.
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Add the olive oil to a saucepan and add the garlic, onion and the black peppercorns. Bring the oil to 90°C, checking the temperature with a cooking thermometer
Turn the heat off and add the cod. Leave submerged for 7–8 minutes until the internal temperature of the cod reaches 60°C
4
For the onion cream, sauté the onions in the olive oil for approximately 10 minutes over low heat. Add the milk, rice flour, salt, white pepper and nutmeg and continue to simmer and bring to the boil. After 10 minutes, turn the heat off and leave to rest for 30 minutes
Add the sugar and water to a pan, bring to the boil and soak the lemon zest in the syrup. Keep cooking for 5 minutes then remove from the heat and allow to cool
50g of sugar
8
To serve, spoon the onion cream onto the serving plates, place the cod in the centre and finish with the mullet roe, lemon zest and some cress. Sprinkle with poppy seeds and serve
A true ambassador for Puglia’s modern food scene, Teresa Buongiorno’s inventive, self-taught style of cooking is a breath of fresh air.
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Confit cod with onion sauce and mullet roe
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