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Mediterranean Cod Fillet, Organic Red Pepper Sauce – Vincenzo Gatti

Mediterranean Cod Fillet, Organic Red Pepper Sauce, Crushed Potato with Fennel

For Cod Fish

INGREDIENTS

Cod Fish (160Gr)                                  4 Pcs

Lemon Zest                                            1 Pc

Sea Salt                                                                   20 Gr

Extra Virgin Olive Oil   2 Cl

 

For Crushed Potato

INGREDIENTS

Purple Potato (or regular) 400 Gr

Fennel                                                       180 Gr

Taggiasca Olives                                    20 Gr

Extra Virgin Olive Oil   4 Tbsp

Salt                                                                         10 Gr

Pepper                                                                   5 Gr

 

For Red Pepper Sauce

INGREDIENTS

Red Peppers                                          3 Pcs

Extra Virgin Olive Oil   3 Tbsp

Garlic                                                             1 Clove

Chili                                                            3 Gr

Chicken Stock                                         250 Ml

Salt                                                                         10 Gr

Pepper                                                                   5 Gr

 

For Garnish

INGREDIENTS

Cherry Tomato                                       100 Gr

Extra Virgin Olive Oil   5 Cl

Maldon Salt                                            5 Gr

 

Preparation / Presentation

Wash the potatoes and boil in salted water until soft. In the meantime cut the fennel in quarters and place the fennel in a vacuum bag, add olive oil and a pinch of sea salt. Steam for about 40 min until soft. Peel the cooked potatoes and crush them with a fork. Open the vacuum bag with fennel, chop the fennel small and add together with the potatoes. Season with sea salt, pepper and add the fresh fennel green and chopped olives.

Wash and cut the red pepper in small pieces. Heat up a pan with olive oil and add the red pepper with garlic and chili. Roast for about 5 minutes before adding the chicken stock. Cover with aluminum foil and put in oven by 180 degrees for about 30 minutes. After remove the aluminum and blend the red pepper in a food processor until smooth.

Marinate cod fish with lemon zest, sea salt and olive oil.

Heat up a grill or frying pan, and grill the cod. Place the fish after in the oven by 180 degrees for about 8 minutes until cooked through.

Arrange the warm red pepper sauce in the center of a warm plate. Add the crushed potatoes. Panfry Heirloom tomatoes in a little olive oil and sea salt and place them around the plate. Place the grilled cod fish on the crushed potatoes and garnish with mixed herbs.

Drizzle with extra virgin olive oil.

 

The perfect wine:

The perfumed richness of white flowers and pear, with elegant oak spice, finish long and fresh in this clean, full-bodied, soft and creamy Alois Lageder Porer Pinot Grigio DOC paired with chef Vincenzo Gatti’s Mediterranean cod fillet, organic red peppers sauce, crushed potato with fennel.

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