The Campania chef offers a zero-waste main course: the codfish is used in its entirety for a tasteful result.

Cover Credits: Stefano Fusaro

Ingredients for 4 people

For the mayonnaise:

100 g codfish scraps
200 ml sunflower oil
100 ml fish stock

For the codfish:

200 ml water
500 g desalted and boned codfish
100 ml milk
1 bay leaf
1 clove of garlic
salt to taste
sunflower oil to taste

For finishing and/or plating

10 pickled green olives
20 Swiss chard
1 clove of garlic
salt to taste
Extra-virgin olive oil
chili pepper to taste
parsley to taste

Procedure

For the mayonnaise: In a small saucepan with a lid, simmer the cod scraps in the fish stock for about 20 minutes without letting it come to a boil. Strain through a chinois and allow to cool. With the help of an immersion blender, whip like a mayonnaise by adding the sunflower oil in a low stream.

For the codfish : Portion the codfish. In a saucepan, place the water, milk and flavorings, bring to a temperature of 85° and add the previously skinned codfish.

Separately, boil the skin in water for at least 10 minutes. Using tongs, move it to a baking sheet with baking paper. Cover it with another sheet of baking paper and dry it in the oven between two baking sheets at 165° for about 15 minutes. Fry in sunflower oil until chips form.

For the finish: Cook the chard in salted water with extra-virgin olive oil, garlic and chili pepper. Drain them by placing them on paper towels. Remove the olives from the stone, cut them into brunoise and season with oil and parsley.