Norwegian cod, mashed potatoes and capers, anchovies in oil | Morendo Cedroni

Ingredients for 4

• 400 g Norwegian cod, soaked
• 2 g salt
• 500 g potatoes
• 100 ml extra virgin olive oil
• 100 ml coconut milk
• 40 g capers, rinsed
• 400 g vine-ripened tomatoes
• 5 g parsley leaves
• 20 g anchovies in oil

Procedure

Wash the potatoes, place them in a food bag and cook them in the microwave, heating them for three minutes at a time until cooked. Then peel and mash them, add the extra virgin olive oil, stirring, then the coconut milk and finally the chopped capers, leaving 10 g aside.

Wash the tomatoes, cut them into pieces and season with parsley and chopped anchovies in oil, put everything in a juicer and add salt if necessary.

Put the pot with the steamer basket on the stove, when it boils add the cod, cover and cook over low heat until it begins to flake.

Dish composition

Place the juice from the juicer at the bottom of a deep plate, place the caper purée in the center and top with the flakes of cod and chopped capers, then drizzle with extra virgin olive oil.