1 hour 15 minutes, plus 3–4 hours dehydrating time for the tomato sheets
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Eugenio Boer presents a playful twist on the classic Ligurian recipe of salt cod with potatoes. This Michelin-starred version incorporates some playful tomato elements, as well as punchy flavours from purées made from black garlic and Taggiasca olives.
Begin with the tomato sheets. Blend all the ingredients together, spread onto silicone baking mats and dehydrate at 65°C for 3–4 hours. Once ready, tear into pieces
To make the tomato sauce, soften the onion in a pan with olive oil and a ladleful of vegetable stock. Stir in the tomato concentrate then add the tomatoes and season with salt and pepper
30ml of extra virgin olive oil, Eugenio uses Taggiasca
Cook on a medium heat for 30 minutes then blend until smooth. Place a little in a piping bag for dotting on the plate and keep the rest in a pan
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Preheat the oven to 165°C/gas mark 3
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Spread a layer of coarse salt on a baking tray and place the potatoes on top. Bake in the oven for 30 minutes, allow to cool slightly then peel and mash with a fork. Season with salt, pepper and olive oil
Meanwhile, cut the cod fillet into eight pieces of 60g each. Place them in vacuum bags with salt, pepper and oil and cook in the preheated water bath for 7 minutes
To make the Taggiasca olive cream, blend the olives with 20ml water. Pass through a sieve and blend again with the xanthan gum to thicken. Transfer to a piping bag and set aside
For the black garlic cream, blend the garlic with the soy sauce, honey and vegetable stock, then add the xanthan gum and blend again. Place in another piping bag
To serve, pipe dots of the olive cream, garlic cream and tomato sauce around the plate. Use a ring mould to make a disc of crushed potatoes and top it with one piece of cod and two pine nuts
Eugenio Boer mixes tradition with innovation at his Michelin-starred Milan restaurant Essenza. His curiosity and creativity know no bounds but seasonality remains at the heart of his food.
