I love codfish in all its preparations. I confess that even marinated drives me crazy, but sometimes you need to change and that’s when the idea is born. Low-temperature sous-vide cooking, a way to enhance even more the flavor of this fish, then accompany everything with a smooth chickling vetch puree, I have to say it was truly a unique culinary experience. Simple to make, I’ll tell you how.
- Cuisine: Italian
Ingredients
- 14 oz desalted codfish
- 14 oz dried chickling vetch
- 1 carrot
- 1 Tropea red onion
- sage
- thyme
- 1 clove garlic
- salt and pepper
Steps
Begin by desalting the codfish at least 3 days in advance by placing it in a container with running water and changing it at least once a day, while the chickling vetch is soaked the night before making the recipe. Cook the chickling vetch in plenty of salted water with half a red onion and one carrot, adjust the salt. They usually need to cook for at least forty-five minutes. Meanwhile, in a sous-vide bag, place the codfish, add thyme, olive oil, and a grind of pepper, seal the bag with the appropriate machine. If you don’t have one, use a food bag, even those used for freezing, trying to expel as much air as possible before sealing it. Once sealed, place it in a saucepan with warm water, it should be about 140°F (60°C), so on the smallest burner and at minimum heat, let it cook this way for about 20 minutes. In the meantime, remove the chickling vetch from the heat and blend them, pass them through a fine-mesh sieve to have a smooth mixture. Now, all that’s left is to assemble everything by putting the chickling vetch puree at the bottom of the plate and placing the codfish on top, garnish with a sprig of thyme and a drizzle of olive oil, serve hot!
