Cod crème brûlée

Francesco Sposito

400 g of softened cod
½ l of milk
3 eggs
240 g of fresh cream
300 g of beans
100 g of sugar
150 g of red turnip
4 “cuschi” peppers


After soaking the beans, cook them in a little vegetable stock with a clove of garlic and a bay leaf. Drain them while still firm. Cool them and skin them. Divide the beans into 3 batches. Use one batch to make small morsels, dry another batch in the oven to make a powder. Add a spoonful of flour to the third part, spread it on a Silpat and bake in the oven at 130 °C for 7 minutes to obtain a crisp sheet to use later as crackers.

Cook the cod in the milk for 3 minutes from when it starts to boil. Drain and cool. Remove the bones and chop it. Place 150 g of cod, two egg yolks, one whole egg and 240 g of fresh cream in a blender. Pour the mixture obtained into four individual boat-shaped baking moulds and place them on a Gastronorm with relative Silpat. Bake in a steam oven at 92 °C for 13 minutes.

Sprinkle the cream obtained with the "cruschi" pepper powder and burn with a torch. Lay the floured and fried bean morsels on the top, with the crackers and very fine pepper caramel threads coated and cooled in the bean powder made earlier. Decorate with a few mint leaves.