Moreno Cedroni's recipe: cod, peppers, eggplant, almonds and raisins
Ingredients
For the barbecued bell pepper sauce
- 34.5 g leek
- 85 g butter
- 170 ml water
- 8.7 g sugar
- 1.5 g salt
- 140 g red peppers
Procedure
Wilt the leek in butter and add water, soy, sugar, salt, xanthan. Finally, previously barbecued red peppers, skin and seeds removed. Blend and pass through a sieve.
For the codfish mayonnaise
- 100 ml sunflower seed oil
- 5 g sliced garlic
- 50 g of cod skins
Procedure
Sauté the sunflower seed oil with the sliced garlic in a frying pan until the garlic starts to brown. Next, add the cod skins, lower the heat and start swirling until the collagen starts to come out of the skin. Add a ladleful of water, after which remove the skins and blend in a food processor. Strain through a sieve and cool.
For the charred eggplant
- 300 g eggplant
Procedure
Light the charcoal, and pour into a plate.
Place the eggplants on the charcoal and turn them over once the side is toasted. Check the cooking with a toothpick by poking them. When the toothpick goes in without difficulty, place in a plate and wrap in foil. Once plump, peel off the skin from the bottom toward the petiole.
For the sweet-and-sour onion
- 100 g Tropea Onion
- 80 g of Sugar
- 10 g of Salt
- 50 g of Vinegar
Procedure
Cut the onion into thin slices and blanch it for about 1 minute, cool it in water and ice, drain it and put it in the syrup of sugar salt and vinegar melted in the microwave, cool and use the next day.
For the roasted almonds
- 20 g almond sticks
Procedure
Toast in oven at 150° for 15 mn then cut into cubes
For the bay leaf extract
- 50 g bay leaves
Procedure
Extract the bay leaf juice to greenstar
For the codfish
- 400 g of codfish
Procedure
Cut into pieces of about 100 g, and remove the skin, which will later be used for the mayonnaise.
Other ingredients: 1 lt sunflower oil, 10 g tomato lyo, 20 g diced zibibbo raisins, 10 g chopped mallow
Dish composition
Cook the cod in oil at 75° until the core of the piece reaches 50°. At the base of the dish put bay leaf extract, bell pepper sauce, charcoal eggplant, sweet and sour onion, raisins and almonds, on top of the codfish, mayonnaise and lyo tomato, finally put around the mallow leaves.
