fresh cod
sea salt
tomatoes
tiny capers
garlic cloves, quartered
parsley, chopped
EVOO
S&P
red wine vinegar
- confit the tomatoes ahead of time, let cool
- cure cod by rubbing with salt and letting sit for 6 hours; rinse off well when done
- either sous-vide or confit the cured cod ; when done break into chunks and put in a bowl
- toss with tomatoes and other ingredients; let garlic infuse a bit then remove
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