Codfish in three different preservations, celeriac and celery garum

Method

For the celery garum sauce

• 1

  Blend the green celery with a food processor, add some water and salt then mix again. Put the mixture in glass jar and let it rest for 2 months at a steady temperature of 28 degrees.

• 2

  At the end of the two months, sieve with a chinois strainer and keep the liquid.

• 3

  Wash, clean and cut the celeriac into two halves. Grill part of the first half; then take the remaining part, put it in a baking pan with some vegetable broth, salt and lemon juice; cover with some aluminium foil and bake at 180°C/356°F until cooked.

• 4

  After cooking, the grilled celeriac must be blended and added to the anchovy colatura. Then, lay the mixture between two sheets of baking paper, dry it out, and mix it again with a food processor to make a powder.

• 5

  Prepare the second half of the celeriac and brown it in a pan with some herbs, such as thyme and laurel. Finally, roast the baccalà slice.

 

For the codfish in three different preservations:

• 1

  Take the baccalà, remove the skin, put it in a refrigerating room and let it dry out for two days placing it next to a fan, if possible. Then, soak the baccalà slice into some I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia for another 2 days. Drain the baccalà and pat it dry carefully.

• 2

  The skin of the baccalà must be first blanched, then dried out.

• 3

  Fry the baccalà skin and season it with the celeriac powder and a few drops of oil.