Codfish in three different preservations, celeriac and celery garum

Name: Codfish in three different preservations, celeriac and celery garum
Ingredients: 1 - Thick slice of baccalà (salted codfish: de-salted, rehydrated, with the skin); Qs - I Dedicati Special Extra Virgin Olive Oil for Fish; 1 - Celeriac; 1 - Lemon; 10 gr. - Anchovy colatura (typical anchovy sauce produced near the Amalfi coast); Qs - Vegetable broth; 400 gr. - Green celery; 200 gr. - Water; 20 gr. - Table salt

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by chef Pietro Rossetti - Lux Lucis at Hotel Principe | Enter the site and find out all the recipes

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Ingredients

1 - Thick slice of baccalà (salted codfish: de-salted, rehydrated, with the skin)
Qs - I Dedicati Special Extra Virgin Olive Oil for Fish
1 - Celeriac
1 - Lemon
10 gr. - Anchovy colatura (typical anchovy sauce produced near the Amalfi coast)
Qs - Vegetable broth
400 gr. - Green celery
200 gr. - Water
20 gr. - Table salt