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.
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
2
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
3
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
4
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
5
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
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
8
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
9
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
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.
