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- Ingredients
- Recipe
- Straw potato: Potato asterix350 g
- Straw potato: Salt to taste
- Straw potato: Oil to taste
- Tapenade: Pitted Black Olive300 g
- Tapenade: Garlic1 unit(s)
- Tapenade: Alici8 unit(s)
- Tapenade: Olive Oil50 ml
- Tapenade: Pepper to taste
- Cod: Desalted Cod500 g
- Codfish: Blonde2 unit(s)
- Cod: Onion450 g
- Cod: Egg6 unit(s)
- Codfish: Egg yolk4 unit(s)
- Codfish: Olive Oil to taste
- Codfish: Parsley to taste
- Codfish: Salt to taste
- Cod: Pepper to taste
- Start with the tapenade. Place all ingredients, except olive oil, in a food processor and blend. Gradually add the oil until it reaches the texture of a paste. Season with black pepper.
- For straw potatoes, grate the peeled potatoes with a grater. Rinse slightly, drain and squeeze on a dish towel to remove as much liquid as possible. Fry little by little until golden brown.
- Bring water with two bay leaves and a few peppercorns to the boil. When boiling, dip the cod and lower the heat. Let it cook for approximately 3 minutes, until the cod leaves in chips.
- Remove the cod, reserving the cooking water. Remove the skin, discard the bones and disassemble the steak into large chips.
- Place the onions in a roasting pan cut-side down, drizzle with olive oil and season with salt and pepper. Bake in a high oven for approximately 30 minutes, until they are toasted and soft. Remove from the oven and chop coarsely.
- Completely coat the bottom of a skillet with oil and heat. Add the roasted onions and sauté. Add some of the cod cooking water, the cod chips and the eggs. Season with salt and pepper.
- Stir over low heat so the eggs cook but are still quite creamy. Add the chopped parsley.
- Assemble the plates individually, serving the cod with the straw potatoes and leaving a cavity in the center. Finish with a raw egg yolk in each cavity and a dollop of tapenade.
- DeliRec in partnership with chef Cristiano Lanna.
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