Cod Essence

Cod Essence



  • Cod cuts 400 gr
  • Water 2 ℓ
  • White wine 200 gr
  • Tomatoes 500 gr
  • Friggitelli 400 gr
  • Shallots n4
  • Parsley to taste
  • Laurel 1 leaf
  • Parsley oil 50 gr

【Dish up】

  • 4 slices of cod of 50 gr desalted
  • Oil to taste
  • Basil 



Put  all the ingredients in the kakugama, bring to a boil and cook until the liquid is reduced by half. Strain at chinoise.

【Dish up】
Brown the cod on one side on the kakugama grill. Place the cod on the plate, and add the broth seasoned with parsley oil.  Garnish with basil leaves.

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