Mosaic of Baccalà and sweet horn

Method

For the baccalà

• 1

  Cut the baccalà into a parallelepiped and vacuum-pack it with some lemon, green peppercorn and I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia.

• 2

  Cook in a steam oven at 45°C/113°F for 30 minutes.

• 3

  Cool it down in a bowl with water and ice for it to stop cooking.

 

For the peppers

• 1

  Roast the peppers on charcoal until the skin has burnt completely. Let them cool down and peel the skin off.

• 2

  Cut the peppers into 2cm x 2cm squares and let them marinate for at least 6 hours with extra virgin olive oil, capers and olives.

• 3

  Choose the red pepper parts, remove all the seeds and peel the skin off. Mix with a blender and whip well by adding gradually some extra virgin olive oil.

 

For the baccalà pil-pil sauce

• 1

  Drain the baccalà from its drippings and strain it using a fine-meshed chinois strainer.

• 2

  Add the sucro and mix by using a hand blender until it has incorporated enough air.

 

Food plating

• Put the pepper cubes at the centre of the dish, and alternate the three colours to make a mosaic. Lay some baccalà on them, after softening it slightly, and garnish with some pil-pil foamy sauce, fried capers, and the parsley, olive and pepper powders.