Enrico Crippa's Recipe: Codfish in Red Sauce
Ingredients for 4 persons
- 1 2/2.5kg codfish
- fine salt to taste
- 12 desalted capers
For the basic cod sauce
- 1 kg cod scraps
- 2 kg cooked tomato sauce 1 tablespoon pickled capers 5 anchovy filets
- 3 chopped shallots
- 5 stalks of parsley white wine
For the cod and tomato pastry-sheets
- 1 kg of basic cod sauce
- 20 g glucose powder
For the red sauce
- 500 ml water
- 60 g tomato paste powder 40gr sugar
- 5 g salt
- Senise bell pepper oil
For the decoration
Small leaves of basil, thyme, marjoram and oregano
crumbs of dried bread crust
Procedure
For the codfish
Clean and fillet the cod, recover the filets and salt them by covering with fine salt for 30 minutes. Wash the filets and dry them, refrigerate for 6 hours, blast chill for 12 hours at -22°C.
Portion the salted filets into 4 pieces of 100 g each. Recover all scraps to prepare the cod base sauce.
For the basic cod sauce
Wilt the shallots in a little extra virgin olive oil, add the cod scraps, tomato and all other ingredients, cook for 1 hour and strain the sauce through a fine strainer.
For the pastry sheet
Combine 1kg cod sauce base with 20 g glucose powder, whisk and spread a layer of sauce on silpat, let dry in oven at 40°C for about 3 hours. Cut out square pastry sheets the size of codfish from the dried tomato.
For the red bath
In a glass, emulsify all ingredients together until a smooth sauce is obtained.
Dish composition
Prepare vacuum-packed bags with the red sauce, desalted capers, senise oil and cod slices, steam in the oven at 65°C for about 15 minutes.
When cooked, open the bags, separate the fish from the sauce and arrange as desired, lay the fish on 4 individual plates, cover with the sauce and add the herbs, a few pieces of dried bread crust and hide everything under the tomato pastry sheet.
Photo by Lido Vannucchi
