Ingredients
Modern seafood plating format designed for precise sous-vide production, elegant service, and menu-engineered scaling.
Base recipe = 1 serving.
- 113 g dried aged cod (stoccafisso), desalted
- 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
Method
- Desalt the stoccafisso for 72 hours, changing the water twice daily until balanced and fully rehydrated.
- Wrap the cod tightly in blanched leek, vacuum-seal with olive oil, and cook sous vide until just flaky and pearly.
- Blend the chickpeas with garlic, parsley, and dry white wine into a smooth, silky coulis.
- Prepare the garnish with cherry tomatoes, black olives, and red pepper confetti for contrast and brightness.
- Plate the cod over the chickpea coulis and finish with the Mediterranean garnish and freshly ground black pepper.
🌱 Seasonality
Best served from October through April. Ideal for cooler-season menus when dried cod expresses its deepest flavor and most luxurious texture.
Best served from October through April. Ideal for cooler-season menus when dried cod expresses its deepest flavor and most luxurious texture.
🍽️ Batch & Service Mode
Excellent for advance sous-vide production. The cod can be held chilled for up to 48 hours and regenerated cleanly at service with minimal moisture loss.
Excellent for advance sous-vide production. The cod can be held chilled for up to 48 hours and regenerated cleanly at service with minimal moisture loss.
Chef’s Note: This is a refined modern interpretation of Tuscan dried cod. The leek wrap protects the fish during cooking, while the chickpea coulis gives structure, earthiness, and a beautiful plated base.
| Calories | 580 kcal |
| Protein | 42 g |
| Fat | 24 g |
| Carbohydrates | 35 g |
| Sodium | 890 mg |