Icelandic Cod Recipe - Great Italian Chefs

Icelandic cod with roasted onion cream and artichokes

Main
medium
4
60 minutes, plus overnight infusing time

PT1H

A beautifully balanced dish from Andrea Sarri, combining the delicate flesh of cod with the sweetness of onions and the zing of artichoke. A perfect dish to make year round. If Icelandic cod isn’t available, use fresh local cod.

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Ingredients

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Metric

Imperial

Cod

600g of cod, preferably Icelandic
extra virgin olive oil
wild thyme
butter

Bagna càuda

4 garlic cloves, cores removed
500ml of milk
100ml of extra virgin olive oil
5 anchovies, salted

Onion cream

4 onions

To serve

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Blender

For the smoked onion cream, cut the onions in half and smoke them on a grill with olive wood if available, otherwise any wood is fine. Alternatively, cook on the barbecue

4 onions

Once cooked, roughly chop the flesh of the onions, add to a blender and blitz to make a smooth paste. Set aside until ready to serve

For the bagna càuda, add 250ml of the milk to a small saucepan and add the garlic. Heat the milk very slowly and when it begins to simmer, turn off the heat and leave to infuse overnight

250ml of milk
4 garlic cloves, cores removed

The next day, drain the milk and place the softened garlic in a small saucepan and add 250ml milk. Bring to the boil

250ml of milk

Warm the olive oil in a separate saucepan. Once warm, remove from the heat and add the anchovies and the infused garlic milk. Blitz until smooth

100ml of extra virgin olive oil
5 anchovies, salted

Cut the artichokes into 4 pieces, blanch in boiling water and then pan-fry with olive oil, garlic and wild thyme

4 globe artichokes
1 garlic clove

Cut the spring onions in half lengthways and rub with olive oil. Season with salt and cook on a grill until browned and cooked through

4 spring onions, roasted

Cut the cod into four portions and rub each fillet with extra virgin olive oil and wild thyme. Place a frying pan over a medium heat and, once hot, add the fish skin-side down and cook for 2–3 minutes on each side. Finish with a knob of butter

To plate, pour the smoked onion cream onto each plate and top with a portion of cod. Arrange the artichokes and spring onions around the plate and finish with the bagna càuda sauce

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Andrea Sarri

With over thirteen varieties of fish on his menu on any given day, Andrea Sarri has made a name for himself as one of northern Italy’s most accomplished seafood chefs.