Preparation time: 20 minutes
Cooking time: 12 minutes
*The olives I use originate in the little village of Gaeta in Sicily.
I use salt cod, fish that has been salted and then dried. It has to be desalted for a good length of time before being used. It then contains 138.1 calories per 100 g, as compared to 76.5 for freshly salted cod.
Salt cod papillote
- Season the salt cod slices with a drizzle of olive oil, a pinch of salt (if necessary), garlic and rosemary. Wrap in parchment paper or aluminum foil.
- Cook the papillotes for 8-10 minutes in a steam oven, depending on the thickness.
- While the papillotes are cooking, peel the peppers; slice them into thin rounds.
- Place the peppers and asparagus tips in a non-stick skillet with a drizzle of oil and a small pinch of salt.
- Halve the olives. Remove the excess oil from the confit tomatoes by placing them on paper towels. Cut into strips.
- Sauté all the vegetables in a non-stick skillet with a touch of olive oil and a pinch of salt – they should stay crisp.
- In a blender, combine the parsley with 50 ml (10 teaspoons) of oil to form a creamy sauce.
Finishing and presentation on square plates
- Arrange the sautéed vegetables to create a “frame” for your culinary “painting”:
- At each end, form the corners of the painting with 2 asparagus tips, overlapping them slightly on the stem end – cover the angle with a strip of confit tomato.
- Between the asparagus tips, i.e., on each side of the plate, form a line of pepper rounds.
- Break up the line of peppers by placing a half Gaeta olive in the center of each round.
- Collect the cooking juice from the papillotes; emulsify it with the remaining oil to create a light mayonnaise.
- In the centre of the “frame,” draw some diagonal lines of mayonnaise. Repeat about 6 times.
- Place the salt cod in the middle and serve immediately.
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