Ingredients for 4 people
- 4 slices of desalted cod cut into pieces
- 1 clove of garlic
- 1 sprig of thyme
- 1 bay leaf
- 450g of extra virgin olive oil
- 200g whole almonds
- 1 bunch of basil leaves
- 200g of cherry tomatoes on the vine
- 80g of desalted capers
- 1 pinch of fine salt
Procedure
- For the cod
- Pour 400ml of oil into the Kenwood steel bowl, add the crushed garlic, bay leaf and sprig of thyme then set the temperature to 75°.
- After 3 minutes, immerse the cod fillet and leave to infuse for 18-20 minutes.
- Keep warm and then dip the second slice and continue cooking with the rest of the slices.
- For the gasket
- Attach the Food Processor with the blades to the Kenwood.
- Blend 200g of almonds at speed 4, add a bunch of basil leaves, 40g of oil, a pinch of salt and blend coarsely. Transfer everything to a separate bowl.
- Add 200g of cherry tomatoes cut in half, 80g of desalted capers, a drizzle of oil and mix.
- Service
- Place the Mediterranean sauce on a flat plate and form a circle, place the fish in the center, season with the cooking oil.
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