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Buttery soft cod

Cod fillet poached in butter with tomatoes, herb oil, a tomato mousseline, and two preparations of zucchini.Cod fillet cooked in butter with freshly dried tomatoes, basil herb oil, a tomato mousseline, and two preparations of zucchini: sweet and sour zucchini and sous-vide cooked and barbecued grilled zucchini. Served as the 'Italian flag'.

Ingredients

cod fillet
Salted butter
Fine salt
fennel seed powder

mini zucchini
Sushi vinegar
Olive oil
Salt

mini zucchini
Olive oil
Salt

500mlGrape seed oil
30gBaby spinach
65gBasil

1Shallot
7smoked garlic cloves
20gThyme
100mlWhite wine
1kgSan Marzano tomato puree
Pepper
Salt

50gEgg yolk
1Tarragon vinegar
1Cold water
125gmelted salted butter
0.5units.itemsLemon juice
2tomato compote

30Honey tomatoes
2Garlic cloves
3Thyme sprigs
3Rosemary sprigs
Oil

Preparation

  1. Portion the cod to the desired weight and place in a vacuum cooking bag with spices, butter, and salt.
  2. Optionally, briefly toast some fennel seed powder to taste and add it to the bag as well.
  3. Cook the cod sous-vide at 45°C for about 20 minutes.

  1. Slice the zucchini into thin slices using a mandoline.
  2. Vacuum the thin slices with sushi vinegar, olive oil, and salt to taste. Tip: If you don't have a vacuum machine, heat the vinegar, olive oil, and salt and place the slices in the warm mixture.
  3. Let marinate for at least one night.

  1. Peel the mini zucchini.
  2. Place the mini zucchini in a vacuum cooking bag with olive oil and add some salt.
  3. Cook the zucchini at 85°C for about 30 minutes.
  4. Cut slices of about 2 centimeters and grill them on the barbecue.

  1. Blanch the basil and spinach for a few seconds.
  2. Blend the herbs in a thermoblender at 75°C for about 4 minutes. Tip: if you don't have a thermoblender, blend the herbs in a regular blender (the color will be slightly less intense).

  1. Finely chop the shallot and grate the smoked garlic on a microplane.
  2. Sauté the shallot, thyme, and garlic in olive oil.
  3. Deglaze with white wine and reduce to a quarter.
  4. Add the San Marzano tomato paste and let it simmer gently for about 60 minutes until nicely thickened.
  5. Season with salt and pepper to taste.

  1. Mix the egg yolk with the tarragon vinegar and cold water.
  2. Whisk the mixture and make sure it thickens without the egg yolk setting.
  3. Add the tomato compote (see step 5 for the tomato compote) and gradually the melted butter.
  4. Mix gently until smooth and, if desired, blend completely smooth with an immersion blender.

  1. Grate the garlic on a microplane and finely chop the thyme and rosemary.
  2. Preheat the oven to 90°C fan (or fast-dry if available).
  3. Mix the garlic, thyme, and rosemary with oil.
  4. Halve the tomatoes and place them on a baking tray, cut side up.
  5. Massage the tomatoes with the herb-garlic mixture.
  6. Place the tomatoes in the oven for about 2.5 hours. Tip: If you have a dehydrator, dry the tomatoes on the highest setting.
  7. Once nicely dried, store the tomatoes in olive oil to keep them nice and moist.