Cod
- 1kg Cod
- 100g Olive Oil
Bacalhau A Bras
Ingredients
Dried black olives
- 1kg Black Olives pitted
Fried potatoes
- 500g Potatoes string raw
- Rapeseed oil
Method
Cod
Defrost cod overnight and make sure is fully defrosted
Put the cod loin in a vacuum bag with the olive oil and cook sous vide at 90 degrees for about 20 minutes until it breaks down easily. Check with the chef.
Dried black olives
Strain the black olives and place them in a gastro tray. Dry in the rational oven overnight at 90 degrees. Once dried. Cool down. Once is cold blend it using robot coupe. Needs to have crumble texture. Do not over blend as will get paste texture.
Fried potatoes
Chop the potatoes, wash the potatoes nicely in water before fry (to remove all the starch) or keep them in water in the fridge if needed to use next day.
Fry the potatoes in the fryer at 140 degrees until golden brown colour, strain and dry them with j cloths and paper. Keep the fried potatoes in an airtight container.
Finish
Mix caramelised onion (See production recipe) and confit cod. Let it get some temperature. Add the egg mix and stir off the heat. Add salt if needed. (Cod is salted) Add the fried potatoes. Mix well.
Plate the mix using a 120 mm ring and finish with a warmed egg yolk in olive oil, add chopped parsley and chopped dried black olives around the egg yolk.
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