Mediterranean Cod Fillet, Organic Red Pepper Sauce – Vincenzo Gatti
Mediterranean Cod Fillet, Organic Red Pepper Sauce, Crushed Potato with Fennel
For Cod Fish
Cod Fish (160Gr) 4 Pcs
Lemon Zest 1 Pc
Sea Salt 20 Gr
Extra Virgin Olive Oil 2 Cl
For Crushed Potato
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
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
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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