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Norway – Paestum one way!

by Ilario Vinciguerra
  1. Norway – Paestum one way!
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Ilario Viniciguerra brings together Norway's wonderful Atlantic cod with the distinctive smoked Provolone cheese from Southern Italy's ancient city of Paestum, in this delicate sous vide cod recipe.

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Ingredients

Metric

Imperial

Cod

Rice cracker

To garnish

SAVE RECIPE

Equipment

  • Water bath
  • Vacuum bags
  • Bar sealer
  • Silicon baking mat
  • Hand blender
  • Microwave

Method

1
Preheat the oven to 135°C/gas mark 1
2
To begin, make the rice crackers. Do this by over-cooking the rice in salted, boiling water until sticky. Spread the rice over a greaseproof paper-lined baking tray and allow to cool and start to dry out
3
Bake in the oven for 2 hours until completely dry and crisp. You can now snap into smaller pieces and store in an airtight container for up to a month. When ready to serve, heat up some vegetable oil in a frying pan and fry for 2–3 minutes or until the crackers have puffed up
4
Preheat a waterbath to 42°C
5
Portion the fish into 4 80g pieces and lightly season with salt and extra virgin olive oil. Place the portions into vacuum bags, seal with a bar sealer and cook for 40 minutes
6
Cut the Provolone cheese into small pieces and heat in a microwave at full power for 1 minute. Remove from the microwave and pass through a sieve, retaining the liquid. Using a hand blender, blend the liquid from the Provolone until you obtain a foam
7
To serve, place the cod on a serving plate, pour over the Provolone foam and place the puffed rice on top of the cod. Garnish with some sun-dried tomatoes and a small sprig of thyme
First published in 2017
Ilario Vinciguerra

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.

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