Desalted cod slice in crust - Renato Rizzardi
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Cooking tools:
- Stand mixer
- Whisk
- Cake ring
- Oven
- Stove
- Pan
- Saucepan
- Immersion blender
- Blast chiller
- Kitchen scale
- Plate
Ingredients
- -50 g of Veneziana Loison with Bronte pistachios
- -120 g desalted codfish
- -40 g clams
- -50 g of sauce
- -10 candied cherry tomatoes
- -6 capers
- -4 black Taggia olives
- -Edible flowers and sprouts to garnish
- -100 g cold boiled potato
- -10 g oil
- -10 g Bronte Pistachios
- -Salt and pepper to taste
- -350 g fish stock
- -150 g clam water
- -50 g oil
- -13 g potato starch diluted in water
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