Ingredients
Base recipe = 1 guest.
- 113 g dried aged cod (Stoccafisso)
- 160 g cooked chickpeas
- 15 g leek leaf (blanched)
- 5 g garlic, sliced
- 4 g chopped Italian parsley
- 12 g black olives
- 60 g cherry tomatoes
- 15 ml dry white wine
- 7 ml extra-virgin olive oil
- 0.5 g freshly ground black pepper
Preparation
Desalt the stoccafisso for 72 hours, changing water twice daily. Wrap the cod tightly in blanched leek, vacuum-seal with olive oil, and cook sous vide until just flaky and pearly. Blend chickpeas with garlic, parsley, and white wine into a smooth coulis. Plate cod over coulis and finish with sautéed tomatoes, olives, and pepper confetti.
🌱 Seasonality
Best served from October through April. Ideal for winter menus when dried cod expresses its deepest flavor and texture.
Best served from October through April. Ideal for winter menus when dried cod expresses its deepest flavor and texture.
🍽️ Batch & Service Mode
Perfect for advance sous-vide production. Can be held chilled up to 48 hours, regenerated at service with precision and zero moisture loss.
Perfect for advance sous-vide production. Can be held chilled up to 48 hours, regenerated at service with precision and zero moisture loss.
🥗 Nutrition Facts (per serving)
Calories ~580 | Protein ~42g | Fat ~24g | Carbs ~35g | Sodium ~890mg
Calories ~580 | Protein ~42g | Fat ~24g | Carbs ~35g | Sodium ~890mg
