Marinated Black Cod in Menabrea Bionda and Paprika served with Palourde Clams
|8 - 10||Palourde clams|
|1g||Sweet smoked paprika|
|25ml||Extra Virgin Olive Oil|
|6g||Fine sea salt|
|10g||Coarse sea salt|
- Put clams in fresh salted water to get rid of any sand inside the clams for a few hours.
- Fillet the cod and cut into portions of 160g each.
- Marinade in cod marinade.
- Cover and place in fridge for a couple of hours.
Mix all above ingredients together.
Paprika bread crumbs
Cut the bread into small squares and place in an oven at 70 C for 30-40 minutes. Place into a vacuum pack bag and crush finely with a wooden spoon. In a hot pan with olive oil, add the crumbs with more sweet paprika and toast until crumbs get slightly hard. Place aside.
Purple mashed potatoes
- 1kg Purple truffle potatoes
- Fine sea salt to season
- 10ml Extra Virgin Olive Oil
- Half an Amalfi lemon, unwaxed: zest and jus
Clean the potatoes thoroughly. Place in cold water and bring to the boil. Cook for approximately 30 minutes. Drain and peel them. Pass the peeled potatoes through a mouli. Add the Amalfi lemon zest and jus and a small cube of butter.
- 3g Red chilli, finely sliced
- 110ml White wine
- 3g Garlic
- 500g Plum vine tomatoes
- 20ml Extra Virgin Olive Oil
- 20g Parsley
- 1.2kg Clams
Sauté the clams in a hot pan with the above ingredients until the clams open. Drain but ensure you keep the liquid. Let the clams cool down before removing the shells. Place into their own jus and keep in the fridge until service.
Remove the cod from the marinade. Place under the salamander grill in an oven tray for approximately 10 minutes. Burn the cod with blue torch just before serving. Blanch the turnip tops in salted boiling water for 2 minutes. Drain and place into iced water, before draining again. Blanch the tomatoes in salted boiling water for 2 minutes. Drain and place into iced water, before draining again. Remove the skin and seeds and cut into julienne. In a pan, add the garlic oil and chilli and sauce the turnip tops. Then add the clams and tomato as well as the clams liquid. Finish by adding some chopped parsley.
Place the mashed potato on the plate, burn the cod with a blue torch and add the clams guazzetto. Sprinkle some paprika crumbs on the cod as well as some red mustard frills and drizzle with some extra virgin olive oil.
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