| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 400 |
g |
Salt cod; soaked for 24 hours |
|
|
; changing water |
|
|
; about every 6 |
|
|
Hours |
| 2 |
tb |
Cooked mash potato |
| 2 |
|
Cloves garlic |
| 3 |
|
Red peppers |
| 150 |
ml |
Olive oil |
| 150 |
ml |
Cream |
| 1 |
|
Lemon juice and zest |
| 40 |
g |
Oregano |
| 1 |
oz |
Pitted black olives |
| 1 |
|
Shallot |
| 3 |
tb |
Balsamic vinegar |
| 2 |
|
Thick slices charred pain de campagne |
|
|
; or fresh bloomer |
|
|
Salt and fresh black pepper |
INSTRUCTIONS
Drain off the cod and place in a pan. Top up with cold water and
bring to the boil with a lid on, then move off the heat and allow to
cool. Drain off the fish and remove any skin and bones from the flesh
and place in a blender.
Split the red pepper in half and remove the seeds. Place on an oven
tray and roast in a preheated oven at 200C for about 15 minutes.
While cooking finely chop the garlic and warm in a saucepan with 1/2
the olive oil. In a separate pan warm the cream and potato together
and add to the cod in the blender. Turn the blender on and pour the
oil and garlic slowly into the mix until a paste is achieved.
Remove the peppers from the oven, skin and cut into thick pieces.
Place in a bowl with a bit of the vinegar and finely chopped oregano
and season well. Peel and finely chop the shallot and roughly chop
the olives, then add them both to the peppers. Fold the lemon juice
into the cod mix and season with black pepper, no salt, and place on
to the plate.
Puree the remaining olive oil with the rest of the oregano, pine nuts,
seasoning and anchovy to make a pesto. Dress the plate with the
peppers, charred bread pesto and rock salt and serve.
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