Baccalà, tomatoes and lemon

Method

• 1

  Blanch the herbs into salted boiling water, let them cool down and blend them adding 100 gr of I Dedicati Special Extra Virgin Olive Oil for Fish; then, sieve with a fine-meshed chinois strainer.

• 2

  Cut the tomatoes, casserole them without adding any oil but only a clove of garlic and some salt. Then purée them using a vegetable mill.

• 3

  Cut the lemon into 4 wedges, remove the seeds and blanch the lemon in boiling water with salt and sugar for 15 minutes. Let it cool down and blend it by adding oil gradually until you get a soft texture.

• 4

  Pour about 150 gr. of oil in a small saucepan with a clove of garlic. Bring to 65-70°C /149-158°F, then put the baccalà into the oil until the fish is entirely covered with it, and cook for about 10/12 minutes.

• 5

  Drain the baccalà from the oil and let it dry. Sear quickly 2/3 date tomatoes in a very hot pan until they get almost burnt.