Home Cured Baccala' with Liquorice, Tropea Onion Jam, Charred Lettuce by Sartoria

Ingredients

For the marinade:

50ml dry prosecco
100ml Liquorice liqueur
3 liquorice sticks
½ tsp liquorice powder
25gr clear honey
1 red chilli, halved

For the cod:

900gr black cod fillet, with skin
100gr coarse sea salt
50gr fine sea salt
180gr Purple Potatoes
4 little gem hearts
30ml lemon and oil dressing

For the onion jam:

1kg tropea red onion
30ml extra virgin olive oil
5gr clear honey
Fine salt
10gr caster sugar
5ml red vinegar
20gr cooked beetroot

For the mash:

500gr desiree potatoes
150ml extra virgin olive oil
salt

Method

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Method

Marinade:

Remove any bones from the cod fillet, place in a shallow dish and cover it with a mixture of the two salts. Set aside for 45 minutes.
Meanwhile, in a bowl, mix together all the ingredients for the marinade.
Rinse the cod with cold water then pat dry and place in the marinade. Turn the fish several times to ensure it is well coated, then leave to marinate overnight in the fridge. For a better result it can be vac-packed.

Onion jam:

Peel the onions and slice them very thinly. In a saucepan heat the olive oil, add the onions, salt and let them braise on a low heat. When cooked add the sugar and honey and let it caramelise, then pour the vinegar, let it evaporate and remove from heat. Put in blender, add the beetroot and blend until very smooth.

Mash potato:

Wash the potatoes, put them in a pot, cover with water and let them cook. Drain and when still hot remove the skin and smash them. With the help of a wooden spoon start to add the olive oil mixing energetically. Adjust with salt, transfer in a piping bag and keep it warm.

Crisps:

Slice the potatoes and leave them under running cold water for about 30 minutes to get rid of the starch in excess.
Set the fryer at 130°C.
Using a kitchen cloth dry the potato slices and start to fry them until they’re crisping up but not changing to much colour. Set them on trays and leave under heating lamps or in a pre-heated oven at 70°C until completely dry and crispy.

Service:

Preheat the oven to 200°C. Drain the cod from the marinade and place in a roasting tin lined with baking paper. Bake for about 5 minutes until slightly pink in the middle, then place under a very hot grill for about 3 minutes to finish the cooking.
With a blow torch, slightly burn the little gem hearts and season with lemon/oil dressing.
In a serving dish place the mash potato and lay on top the little gem.
Try to remove the skin from the cod without breaking it and place it on the plate. Garnish with a spoonful of onion jam and the potato crisps.