Confit cod with onion sauce and mullet roe
Item 1 of 1
- medium
- 4
- 50 minutes
The cod in this luxurious recipe from Teresa Buongiorno is marinated in a heady blend of herbs before being confited in olive oil for a gorgeously tender finish. The punchy mullet roe that is used to garnish is counteracted by candied lemon zest and a silky smooth onion cream.
First published in 2015
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Ingredients
Metric
Imperial
Cod
- 400g of cod, skin on, cut into 4 pieces
- 1/2 bunch of dill, chopped
- 1/2 bunch of chives, chopped
- 1/2 bunch of parsley
- 1 garlic clove
- 500ml of extra virgin olive oil
- 1 white onion, peeled and halved
- 6 black peppercorns
- salt
- pepper
White onion cream
- 2 large white onions, finely chopped
- 500ml of milk
- 1 tbsp of rice flour
- 50ml of extra virgin olive oil
- nutmeg
- salt
- white pepper
Lemon zest
- 1 lemon
- 50g of sugar
- 100g of water
To plate
- 8 slices of mullet roe, thinly sliced
- 3g of poppy seeds
- micro cress
SAVE RECIPE
Method
1
Marinade the cod portions with pepper, salt and chopped herbs. Place on a plate and leave to stand for 1 hour
- 400g of cod, skin on, cut into 4 pieces
- 1/2 bunch of dill, chopped
- 1/2 bunch of chives, chopped
- 1/2 bunch of parsley
2
Add the olive oil to a saucepan and add the garlic, onion and the black peppercorns. Bring the oil to 90°C, checking the temperature with a cooking thermometer
- 1 garlic clove
- 500ml of extra virgin olive oil
- 1 white onion, peeled and halved
- 6 black peppercorns
- salt
- pepper
3
Turn the heat off and add the cod. Leave submerged for 7–8 minutes until the internal temperature of the cod reaches 60°C
4
For the onion cream, sauté the onions in the olive oil for approximately 10 minutes over low heat. Add the milk, rice flour, salt, white pepper and nutmeg and continue to simmer and bring to the boil. After 10 minutes, turn the heat off and leave to rest for 30 minutes
- 2 large white onions, finely chopped
- salt
- white pepper
- nutmeg
- 500ml of extra virgin olive oil
- 1 tbsp of rice flour
- 500ml of milk
5
Blend the sauce and pass through a sieve. Cover with cling film and keep the cream warm
6
Now prepare the lemon zest. Peel the lemon and blanch in boiling water then cool in iced water
- 1 lemon
7
Add the sugar and water to a pan, bring to the boil and soak the lemon zest in the syrup. Keep cooking for 5 minutes then remove from the heat and allow to cool
- 50g of sugar
8
To serve, spoon the onion cream onto the serving plates, place the cod in the centre and finish with the mullet roe, lemon zest and some cress. Sprinkle with poppy seeds and serve
- micro cress
- 8 slices of mullet roe, thinly sliced
- 3g of poppy seeds
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