'Ligurian cod' – salt cod with tomato, olive cream and potato

8
1 hour 15 minutes

Ingredients

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

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