Home Cured Baccala’ With Liquorice, Tropea Onion Jam, Charred Lettuce | Francesco Mazzei

Ingredients

• 50 ml dry prosecco
• 100 ml Liquorice liqueur
• 3 liquorice sticks
• ½ tsp liquorice powder
• 25 gr clear honey
• 1 red chilli, halved
• 900 gr black cod fillet, with skin
• 70 gr coarse sea salt
• 30 gr fine sea salt
• 4 little gem hearts
• 1 kg tropea red onion
• 30 ml extra virgin olive oil
• 5 gr clear honey
• Fine salt
• 10 gr caster sugar
• 5 ml red vinegar
• 20 gr cooked beetroot