Pickled cod with onion, Annurca apple and fig molasses

Gennaro Esposito

INGREDIENTS

For 4 people

For the pickle
10 g of sugar
50 cl of vinegar
50 cl of white wine
1 Nocerino DOP onion
1 medium-sized carrot
100 g of cauliflower

For the soup
1 Nocerino DOP onion
1 Annurca apple
1 bulb of fennel
15 g of butter
Extra virgin olive oil
Salt

For the cod
400 g of cod
25 cl of fig molasses
1 Annurca apple
Extra virgin olive oil

 

METHOD

For the pickle
Place the sugar in a pan with the white wine, vinegar and a pinch of salt, and bring to the boil. Add the onion cut into julienne strips, the tuned carrot and the cauliflower cut into florets. Cook for about 4 minutes. Turn off the heat and leave to cool.

For the soup
Soften the onions in a pan with a little oil. Prepare the fennel juice. Gently fry the Annurca apple cut into julienne strips with the butter and a pinch of salt. Combine everything.

For the cod
Fry the cod in extra virgin olive oil. Toss the spinach in another pan.

Presentation
Pour the soup onto the plate, adding the pickled vegetables and place the spinach in the middle. Flavour the cod with part of the previously reduced pickling infusion. Pour it over the spinach and complete the dish with the Annurca apple julienne.