Gourmet RecipesFillet of Red Bream with Cannelli Beans and Snow of Cod

Serves 4

Ingredients

White beans

• 300g cannellini beans
• 1 carrot
• 1 celery
• 1 clove garlic
• 1 sprig rosemary

Sauce

• 500g tomatoes
• 5g Kuzu
• Salt
• Peperoncino
• 1 clove garlic

Garlic oil

• 1/2 clove garlic
• 500ml extra-virgin olive oil
• Peperoncino

Red bream

• 500g red bream

The powder of cod

• 1 onion
• Extra-virgin olive oil
• 50ml white wine
• 50ml milk
• 50ml cream
• 300g dried cod

San Daniele crisp

• 200g San Daniele ham

Preparation dish

• Pea shoots

Method

White beans:

1. Soak the Cannellini beans in water for eight hours. Cook over low heat with the carrot, celery, a clove of garlic and rosemary for about 50 minutes.
2. Let them cool in their water and remove the skins covering them.

Sauce:

1. Wash the tomatoes, cut in half, add a clove of garlic and simmer in a pan without added fat for ten minutes. Cover and allow to cool naturally. Filter through a cloth to extract the juice.
2. Thick the sauce with Kuzu and add white beans. Season with salt and peperoncino.

Garlic oil:

1. Pour the extra virgin olive oil into a vacuum bag with garlic (cut in half) and peperoncino.
2. Close the bag and cook it at 50oC for a one hour steam. Cool and filter through.

Red bream:

1. Carefully cut the red bream into fillets, taking care to also remove the skin. Cut into individual servings, add salt and place in a vacuum bag with garlic oil. Cook in a steam oven at 50oC for 17 minutes.
2. Remove the fillets from the bag and dry them on paper.

The powder of cod:

1. Braise the onion for 30 minutes with extra-virgin olive oil. Sprinkle with white wine and let this evaporate.
2. Add milk and cream, and pour everything into a thermo-mix with the dried cod, cut into small pieces. Blend for 40 minutes at 90oC and pass this through a sieve.
3. Cool and put the whole mixture into a siphon with two charges of gas and spray it into the liquid nitrogen.
4. Remove from nitrogen. Blend all the ingredients finely and store at -24oC.

San Daniele crisp:

1. Cut the San Daniele ham into small cubes and dry them at 70o C for one hour.
2. Blend and place it over the red snapper.

Preparation dish:

1. Put the sauce in a dish and add the red bream fillet. Sprinkle with the San Daniele ham crisps.
2. Garnish with dried cod powder, salt and pea shoots.