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Slice of salt cod with seasonal vegetables, Gaeta olives and confit tomatoesTheWorldWideGourmet.com

Flavors of Italy

Total time: 15 to 30 min

Preparation time: 20 minutes
Cooking time: 12 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:139.3 kcal

Proteins:9.8 g

Fats:8.7 g

Carbohydrate:5.8 g

Fibers:1 g

Sugar:4.6 g

Cholesterol:34.2 mg

Sodium:57.7 mg

Calcium:30.6 mg

Energy:364 kcal

Proteins:25.7 g

Fats:22.6 g

Carbohydrate:15.1 g

Fibers:2.5 g

Sugar:11.9 g

Cholesterol:89.4 mg

Sodium:150.7 mg

Calcium:79.9 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

550

g

slices of salt cod

150

g

asparagus tips

150

g

green bell pepper, preferably small and long

50

g

confit tomatoes

50

ml

extra virgin olive oil

**Parsley oil (in a regular, not calorie-reduced, ...

100

g

parsley leaves

50

ml

extra virgin olive oil

**As desired

garlic

rosemary

salt (as needed, depending on the saltiness of the cod)

METHOD

Salt cod papillote

  1. Season the salt cod slices with a drizzle of olive oil, a pinch of salt (if necessary), garlic and rosemary. Wrap in parchment paper or aluminum foil.
  2. Cook the papillotes for 8-10 minutes in a steam oven, depending on the thickness.

Seasonal vegetables

  1. While the papillotes are cooking, peel the peppers; slice them into thin rounds.
  2. Place the peppers and asparagus tips in a non-stick skillet with a drizzle of oil and a small pinch of salt.
  3. Halve the olives. Remove the excess oil from the confit tomatoes by placing them on paper towels. Cut into strips.
  4. Sauté all the vegetables in a non-stick skillet with a touch of olive oil and a pinch of salt – they should stay crisp.

Parsley oil

  1. In a blender, combine the parsley with 50 ml (10 teaspoons) of oil to form a creamy sauce.

Finishing and presentation on square plates

  1. Arrange the sautéed vegetables to create a “frame” for your culinary “painting”:
  2. At each end, form the corners of the painting with 2 asparagus tips, overlapping them slightly on the stem end – cover the angle with a strip of confit tomato.
  3. Between the asparagus tips, i.e., on each side of the plate, form a line of pepper rounds.
  4. Break up the line of peppers by placing a half Gaeta olive in the center of each round.
  5. Collect the cooking juice from the papillotes; emulsify it with the remaining oil to create a light mayonnaise.
  6. In the centre of the “frame,” draw some diagonal lines of mayonnaise. Repeat about 6 times.
  7. Place the salt cod in the middle and serve immediately.

CHEF'S NOTES

*The olives I use originate in the little village of Gaeta in Sicily.

I use salt cod, fish that has been salted and then dried. It has to be desalted for a good length of time before being used. It then contains 138.1 calories per 100 g, as compared to 76.5 for freshly salted cod.



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