Norway – Paestum one way!

  • Starter
  • medium
  • 4
  • 40 minutes, plus 4 hours to dry out the crackers



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  • 320g of cod fillet, skin removed
  • 250g of smoked Provolone cheese

Rice cracker

To garnish

Preheat the oven to 135°C/gas mark 1
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
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
Preheat a waterbath to 42°C
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
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
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
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