Confit cod with artichokes and smoked paprika cream
Preparation of bell pepper cream and bell pepper garnish
Ingredients · Servings 4
- 5 Spitz peppers
- Salt
- freshly ground black pepper
- 50 ml olive oil
- 2 peeled, roughly diced garlic cloves
- smoked salt
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 tbsp very finely diced shallot (brunoise)
- 100 ml liquid cream
- 2 large fresh artichoke hearts
- 50 ml olive oil
- 1 tbsp peeled, finely diced shallot
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 tsp peeled, diced garlic clove
- 50 ml Riesling
- 200 ml vegetable broth
- 100 ml liquid cream
- 20 g small black olives (Snocciolate; pitted)
- 80 g sugar
- 1 egg yolk
- 50 ml olive oil
- 50 ml sunflower oil
- 2 cloves of garlic
- 1 tbsp sour cream
- Salt
- Cayenne pepper
- 50 g Parmesan
- 30 ml olive oil
- 15 ml lukewarm vegetable broth
- 20 ml lime juice
- 10 g icing sugar
- Salt
- freshly ground black pepper
- some pine nuts
- Salt
- 2 tomatoes
- Salt
- freshly ground black pepper
Method · 3 h 20 min
- Halve the bell peppers lengthwise, place them on a baking sheet, and marinate with salt, pepper, olive oil, garlic, and a little smoked salt. Add rosemary and thyme and bake in a preheated oven at 160°C (325°F) for about 20 minutes, or until the skin can be easily peeled off.
- For the bell pepper cream, sauté the diced shallots in olive oil, add 3 bell peppers (including the oil from the baking sheet) and the cream. Simmer briefly until creamy and then purée with a blender. Season to taste and pass through a fine sieve.
- For the garnish, cut the 2 remaining bell peppers into finger-thick strips and roll them up for garnish.
- Chop the artichoke hearts into small pieces, sauté briefly in olive oil with shallots, rosemary, thyme, and garlic. Deglaze with Riesling, add a little vegetable stock, season to taste, and simmer gently for about 20–30 minutes until very tender.
- Add the cream and simmer until thickened and creamy. Season again to taste, then purée finely in a blender and strain.
- Boil black olives in 100 ml water with 80 g sugar and let steep for 15 minutes.
- Remove the olives from the sugar water and let them drain, place them on a baking sheet and bake them in a convection oven at 120 °C until crispy (2–3 hours).
- Let it cool, halve some of it and chop some of it for garnish.
- Make a mayonnaise from egg yolks, olive oil, and sunflower oil. Finely dice the garlic cloves and add them. Stir in the sour cream and season with salt and a pinch of cayenne pepper.
- Sprinkle 50g of grated Parmesan cheese loosely onto a baking paper and cook in the microwave at 900 watts until crispy (3-4 minutes depending on the microwave).
- Whisk together olive oil, vegetable stock and lime juice to make a smooth vinaigrette, then season with powdered sugar, salt and pepper.
- Toast the pine nuts in a pan and season with a little salt.
- Blanch and peel the tomatoes, quarter them and remove the seeds.
- Marinate the tomato fillets with salt, pepper and olive oil, then semi-dry them in the oven at 90 °C (1.5–2 hours).
- Allow the cod medallions to come to room temperature in the kitchen (30 minutes); if they are cold from the refrigerator, preparation will be much more difficult.
- Pour 500 ml of olive oil into a small pot (sauté pan with a diameter of 18–20 cm), heat the oil to 55–60°C.
- Season the medallions with salt and pepper and place them in the olive oil. Remove from the heat, cover, and cook the medallions until just cooked through (about 12 minutes). Turn once after 5 minutes. The cod is cooked when a skewer inserted into the medallion passes through without resistance (internal temperature 38-40 °C).
- Drain the cod medallions on a kitchen paper and season with a pinch of fleur de sel.
- All ingredients should be warm, but not hot, as this is a light summer dish. Arrange the bell pepper cream in the center of the plate, place the cod medallion on top, and arrange the remaining ingredients (artichoke purée, bell pepper rolls, tomatoes, and aioli) around it. Drizzle with lime vinaigrette. Finish with olives, Parmesan crisps, pine nuts, and affila cress.
Halve 1 bell pepper lengthwise, place on a baking sheet and marinate with salt, pepper, olive oil, garlic and a little smoked salt. Add rosemary and thyme and bake in a preheated oven at 160°C (325°F) for about 20 minutes, or until the skin can be easily peeled off.
2. For the bell pepper cream, sauté the shallots in olive oil, add 3 bell peppers (including the oil from the baking sheet) and the cream. Simmer briefly until creamy and then purée with a blender. Season to taste and pass through a fine sieve.
3. For the garnish, cut the 2 remaining bell peppers into finger-thick strips and roll them up for garnish.
