Begin by finishing rehydrating the cod (previously desalted and left to soak in fresh water for at least 24 hours) by immersing it in milk for 10-15 minutes, then remove it, turn on the heat and immerse it again as soon as the milk comes to a boil. Allow to cook for approximately 6-7 minutes, then drain and set aside.
Meanwhile, prepare the wafers: mix water, breadcrumbs and Romagna Black Shallot paste, using a blender if needed to combine the ingredients well. The consistency should be that of a light polenta. Shape the wafers as desired by spreading the mixture on a baking sheet, then bake in the oven for 5-7 minutes at 160 degrees.
Prepare a coarse pesto by combining extra virgin olive oil, grated lemon zest, salt, minced Voghiera Black Garlic, a few drops of lemon juice, parsley and basil. Mix vigorously to release the flavors and allow to infuse for a few minutes while, separately, separate the Brussels sprouts into leaves and sauté the leaves in a pan over high heat until charred and crispy.
Flake and separate the cod into layers, arrange it on the plate and top with the pesto, Brussels sprout leaves and Romagna Black Shallot wafers.
Enjoy your meal and… see you in the next episode with NeroFermento’s video recipes!
