Cod with roasted onion cream and artichokes


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  • 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

  • 4 globe artichokes, prepared
  • 4 spring onions
  • 1 garlic clove
  • wild thyme
  • olive oil
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
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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