Cod, Olives, Capers and Tomato | Marcello e Mattia Spadone

Ingredients for 2 Servings

• 2 cod fillets, 200 gr. each
• 30 gr. Salina capers
• 20 gr. datterino tomatoes
• 1 bunch of chervil
• 5 gr. cornstarch
• 1 head of garlic
• 100 ml. extra virgin olive oil (EVO)
• 2 dried peppers
• 1 friggitello pepper
• Rosemary
• Salt and pepper

Method

For the Capers and Tomato Sauce

In a saucepan, put the peeled and chopped tomatoes with capers, chervil, EVO oil, and salt. Cook on high heat for about 8 minutes and thicken with cornstarch.

For the Garlic Cream

In a saucepan, place the garlic (core removed) with milk and let it macerate for 12 hours. Drain the garlic and change the milk, bring to a boil and repeat this process three times. Remove half of the milk and with an immersion blender, add butter and salt until you get a shiny and smooth cream.

For the Olive Sauce

Blend black olives in oil (Leccino variety) with water and xanthan.

For the Red Pepper Sauce

Toast the dried peppers over high heat, making sure not to burn them. Let them cool, then blend with oil to obtain a red sauce.

For the Cod

Cook the cod fillets with EVO oil and rosemary sprigs sous-vide at 55 degrees Celsius for 15 minutes.
Remove the skin and make it crispy in a non-stick pan, using a meat tenderizer.

Dish Composition

In a deep plate, first put the capers and tomato sauce, then the cod, garlic cream, olive sauce, red pepper sauce, crispy skin, and accompany with a roasted friggitello pepper and fried capers.