Chef Marco Boni
Makorè, Via Palestro, 10 – Ferrara
www.makore.it
Separate the four codfish fillets into the four vacuum bags, season with a drop of extra virgin olive oil, salt, pepper and 50 ml of cream in each. Close the vacuum bags and cook for an hour and a half at 70°C in a bain-marie.
Prepare the vegetable broth with onion, celery and carrot. In the meantime clean the Voghiera Garlic (Aglio di Voghiera DOP), and, in a small pan sauté it in extra virgin olive oil, stopping the cooking a moment before it starts browning. Add the vegetable broth, breadcrumbs, sweet paprika and boil until reaching a creamy density. Bring the mixture to 70°C, add an egg yolk and mix with the immersion blender.
Combine all the ingredients listed for the sauce into a blender to create a shiny and creamy green sauce.
Dry the codfish skin in a low-temperature oven (80-100°C) then fry it in an abundant amount of seed oil.
Serve as shown in the image, adding decorations as desired.
Ingredients
Directions
Separate the four codfish fillets into the four vacuum bags, season with a drop of extra virgin olive oil, salt, pepper and 50 ml of cream in each. Close the vacuum bags and cook for an hour and a half at 70°C in a bain-marie.
Prepare the vegetable broth with onion, celery and carrot. In the meantime clean the Voghiera Garlic (Aglio di Voghiera DOP), and, in a small pan sauté it in extra virgin olive oil, stopping the cooking a moment before it starts browning. Add the vegetable broth, breadcrumbs, sweet paprika and boil until reaching a creamy density. Bring the mixture to 70°C, add an egg yolk and mix with the immersion blender.
Combine all the ingredients listed for the sauce into a blender to create a shiny and creamy green sauce.
Dry the codfish skin in a low-temperature oven (80-100°C) then fry it in an abundant amount of seed oil.
Serve as shown in the image, adding decorations as desired.