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Salt Cod With Jerusalem Artichoke And Rose by Moreno Cedroni

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
50MIN
Cuisine

Ingredients

Fish stock: 200 g

Jerusalem artichokes: 100 g

Rose buds: 3 g, dried

Water: 1 l

Salt: 3 g

Rose buds: As needed, dried

White vinegar: 15 g

Sugar: 25 g

Salt: 3 g

Water: 1 l

Salt: 6 g

Edible flowers: 30 g

Mustard seeds: 100 g

Salt cod: 180 g

Salt cod recipes: a gourmet Italian recipe for salt cod with artichoke and rose by the famous Italian chef Moreno Cedroni

Method
01.

Boil, covered, the fish broth, the diced Jerusalem artichoke, and a rose bud for 10 minutes.

02.

Afterwards, blend until smooth and then strain.

03.

For the rose broth, boil in water and salt 7 rose petals and leave them to infuse, covered, for 10 minutes.

04.

For the sweet and sour sauce, heat the white vinegar and dissolve the sugar and salt.

05.

Prepare the rose petals by boiling the water and salt, removing the pot from the stove and add the white rise.

06.

Leave it to infuse for 12 minutes, let it cool.

07.

Soak the mustard seeds for 24 hours, cook in a pressure cooker with 8 g of salt for each liter of water used.

08.

After cooking, let them cool off in their own cooking water, then change the water to get rid of the bitterness.

09.

For the salt cod, create slices of around 45 g, cook them slowly in 60°C oil until the centre of the slices have reached 45°C.

10.

A cooking thermometer will help you with this.

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