Creamed cod with pomegranate salad

    45 min

    Created by Michelin-starred chef Accursio Craparo and served at The House of Peroni, this dish is simple and makes a delightful starter - one sure to impress your guests.

    2 people made this

    Serves: 10 

    • 1kg cod (net weight once cleaned)
    • 50ml extra virgin olive oil
    • 50ml sunflower oil
    • 1 pinch xantana (or xanthan gum)
    • 1 pinch salt
    • 3 to 4 tablespoons chopped fresh chives
    • 3 to 4 tablespoons chopped fresh parsley
    • 1 pinch caster sugar
    • a selection of garlic scented bread crostini
    • 8 to 10 handfuls salad leaves and shoots
    • seeds of 1 pomegranate
    • 6 to 8 tablespoons raspberry vinegar
    • Maldon® sea salt, to taste
    • 8 to 10 tablespoons toasted sunflower and pumpkin seeds

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. De-salt the cod in cold natural (unsalted) water (see footnote). Cut into cubes and cook and stir until golden in a frying pan with a small amount of olive oil.
    2. Pour in a small amount of water and cook at a low heat for around 10 minutes, this will gently poach the fish. Place in a planetary mixer and whisk. Slowly add the oils and the xantana. Adjust the seasoning to taste. Add chives, parsley and sugar and mix.
    3. Serve the creamed cod on garlic scented bread crostini (croutons). Garnish with a small salad of shoots and pomegranate seasoned with raspberry vinegar, Maldon® sea salt and toasted pumpkin and sunflower seeds.

    Desalting the cod

    If the cod has been preserved in salt, then desalting will be necessary before cooking. To desalt the cod, place the fillets into a large bowl and cover with water; place in the fridge. Change the water four times a day over a 48 hour period. If the cod is cut into pieces before desalting, the length of time needed to soak will be reduced. If the cod is fresh and has been unsalted, you can use right away.

    See it on my blog

    The House of Peroni

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