Recipe for the month of June
Fillet of Cod Confit, Chickpea Mash, Spinach, Black Olive Oil
Chef Ljubomir Stanisic / 100 Maneiras
Ingredients (Serves 1):
1 cod fillet
Olive oil to taste
2 garlic cloves
1 bay leaf
4 parsley leaves
80g cooked chickpeas
12 spinach leaves, ready to use
Chopped onions as needed
Olive oil to taste
Tapenade * to taste
1 sprig thyme
Chicken stock as needed
Place the cod fillet in small vacuum sealed bags with the olive oil, ½ a bay leaf, 4 leaves of parsley and half a clove of garlic, with no sprout.
Cook in a bain-marie or in a steam oven at 68ºC for 14 minutes or until it reaches 58ºC inside.
Remove and cool in water and ice. Set aside.
Prepare an onion confit in a little olive oil, bay leaf, crushed garlic and a sprig of thyme. Keep in a Tupperware container.
Take half the chickpeas and mash with a little chicken stock.
Season with salt and pepper and pasteurise in a vacuum sealed bag at 80ºC in a steam oven or for 20 minutes in a bain-marie. Cool in water and ice.
*For the tapenade
Ingredients (one portion will keep for up to 2 months):
2kg black pitted olives
1.2dl sherry vinegar
1 sprig bouquet garni
Place the honey in a large pot and cook until it caramelises.
Add the sherry vinegar and leave to reduce down to a glaze. Add the olives, bouquet garni and anchovies. Sweat the mixture in the covered pot, stirring occasionally.
Once the olives are soft and have absorbed the aroma of the other ingredients, remove from the heat and set aside.
In a thermomix (Bimby or blender) blend the mixture while adding olive oil to help it emulsify.
Heat the cod in a bain-marie.
Place a drizzle of olive oil and a knob of butter in a casserole dish and add the onion confit, the remaining chickpeas that were not used in the mash and at the end, add the spinach leaves. Season with salt and pepper.
In another casserole heat 3 tablespoons of the chickpea mash and adjust seasoning if necessary.
In the centre of the plate, place the chickpea and spinach mixture, position the cod fillet on top and the creamy chickpea mash around it, and finally the tapenade.