Confit Cod Recipe with Onion Sauce

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.

Ingredients

print recipe

shopping List

Metric

Imperial

Cod

400g of cod, skin on, cut into 4 pieces
1/2 bunch of dill, chopped
1/2 bunch of chives, chopped
1/2 bunch of parsley
1 garlic clove
500ml of extra virgin olive oil
1 white onion, peeled and halved
6 black peppercorns
salt
pepper

White onion cream

2 large white onions, finely chopped
500ml of milk
1 tbsp of rice flour
50ml of extra virgin olive oil
nutmeg
salt
white pepper

Lemon zest

1 lemon
50g of sugar
100g of water

To plate

8 slices of mullet roe, thinly sliced
3g of poppy seeds
micro cress

print recipe

shopping List

Marinade the cod portions with pepper, salt and chopped herbs. Place on a plate and leave to stand for 1 hour

400g of cod, skin on, cut into 4 pieces
1/2 bunch of dill, chopped
1/2 bunch of chives, chopped
1/2 bunch of parsley

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

1 garlic clove
500ml of extra virgin olive oil
1 white onion, peeled and halved
6 black peppercorns
salt
pepper

Turn the heat off and add the cod. Leave submerged for 7–8 minutes until the internal temperature of the cod reaches 60°C

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

2 large white onions, finely chopped
salt
white pepper
nutmeg
500ml of extra virgin olive oil
1 tbsp of rice flour
500ml of milk

Blend the sauce and pass through a sieve. Cover with cling film and keep the cream warm

Now prepare the lemon zest. Peel the lemon and blanch in boiling water then cool in iced water

1 lemon

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

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