'Ligurian cod' – salt cod with tomato, olive cream and potato
Item 1 of 1
- medium
- 8
- 1 hour 15 minutes
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.
First published in 2017
Ingredients
Metric
Imperial
Salt cod
- 500g of salt cod fillet, de-salted
- 40ml of extra virgin olive oil
- salt
- pepper
Tomato sheets
- 100g of tomato concentrate
- 5ml of extra virgin olive oil
- 5ml of red wine vinegar
- 10ml of xanthan gum
Tomato sauce
- 1 white onion, chopped
- 50g of tomato concentrate
- 500g of San Marzano tomatoes
- 30ml of extra virgin olive oil, Eugenio uses Taggiasca
- vegetable stock
- salt
- pepper
Potatoes
- 600g of Bintje potatoes
- coarse sea salt
- 20g of extra virgin olive oil, Eugenio uses Taggiasca
- salt
- pepper
Taggiasca olive cream
- 100g of Taggiasca olives, drained and rinsed
- 1g of xanthan gum
Black garlic cream
- 10 black garlic cloves
- 1 tbsp of soy sauce
- 1 tbsp of acacia honey
- 80ml of vegetable stock
- 1g of xanthan gum
To serve
- 10g of pine nuts
SAVE RECIPE
Equipment
- Silicon baking mat
- Dehydrator
- Blender
- Piping bag and nozzle 3
- Large vacuum bags
- Bar sealer
- Water bath
- Circular mould or pastry cutter
Method
1
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
- 5ml of red wine vinegar
- 100g of tomato concentrate
- 5ml of extra virgin olive oil
- 10ml of xanthan gum
2
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
- 1 white onion, chopped
- vegetable stock
- 50g of tomato concentrate
- 500g of San Marzano tomatoes
- pepper
- salt
3
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
4
Preheat the oven to 165°C/gas mark 3
5
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
- pepper
- 600g of Bintje potatoes
- coarse sea salt
- 20g of extra virgin olive oil, Eugenio uses Taggiasca
- salt
6
Preheat a water bath to 65°C
7
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
- salt
- 500g of salt cod fillet, de-salted
- 40ml of extra virgin olive oil
- pepper
8
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
- 1g of xanthan gum
- 100g of Taggiasca olives, drained and rinsed
9
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
- 1g of xanthan gum
- 10 black garlic cloves
- 1 tbsp of soy sauce
- 1 tbsp of acacia honey
- 80ml of vegetable stock
10
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
- 10g of pine nuts
11
Spoon over some tomato sauce and finish with three pieces of the torn tomato sheet
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