Sous Vide Stoccafisso (Leek-Wrapped)

Ingredients

• 4 oz dried aged cod (Stoccafisso)
• 1 cup cooked chickpeas
• 1 blanched leek leaf
• 1 garlic clove, sliced
• 1 Tbsp chopped Italian parsley
• 3 black olives
• 4 cherry tomatoes
• 1 Tbsp dry white wine
• ½ Tbsp extra virgin olive oil
• Fresh ground black pepper

Preparation

Desalt the cod for 3 days under cold water, changing water twice daily. Wrap in blanched leek leaf, vacuum-seal with olive oil, and cook sous vide until just flaky. Blend chickpeas with garlic, parsley, and white wine for a silky coulis. Plate cod on coulis, garnish with sautéed tomatoes, olives, and red pepper confetti.