Black cod, savoy cabbage and foie gras

Enrico Crippa

INGREDIENTS

For 4 people

The cod
400 g of fresh Gabillon cod fillet
fine salt
olive oil

The black base stock

600 ml of cold water
25 mint and liquorice sweets

The black sauce

500 ml of base stock
40 g of powdered tapioca

The foie gras
450 g of foie gras
120 g of milk
salt

The Savoy cabbage
8 new Savoy cabbage leaves, scalded
40 g of butter

The fusilli
12 large fusilli (spirals)
4 spoonfuls of mountain butter
salt
water

 

METHOD

The cod
Cover the fish with a rather generous layer of fine salt and leave for 20 minutes. Then wash the fish, dry it and leave it to rest for 24 hours. The fish will be more compact in consistency: cut 4 similar sized steaks. Cook the fish (without adding salt) in a vacuum bag at 55-58 °C for 12-15 minutes. Remove it from the bag and cover with the black sauce.

The black base stock
Unite all the cold ingredients and leave to dissolve, heating without boiling (about 90 °C) the sweets. Filter.

The black sauce
Take the stock and add the tapioca flour. Cook, heating and reducing to obtain a honey-like consistency. Set to one side.

The foie gras
Gently remove the blood vessels from the foie gras. Chop it into small pieces and blend. Set the Thermomix to a temperature of 60 °C with the addition of fresh milk. Blend for about 5 minutes and then sieve. Add salt to taste.

The Savoy cabbage
Heat the cabbage very slowly in the melted butter and season with a little salt.

The fusilli
Cook the pasta until firm and drain it into the butter. Flavour and set to one side.

Presentation
Lay the cod on a plate with a little foie gras sauce, pasta and cabbage by the side. Complete with a few drops of black sauce.

 

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 Credits Brambilla-Serrani

Enrico Crippa
Piazza Duomo

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