Codfish in three different preservations, celeriac and celery garum
by chef Pietro Rossetti - Lux Lucis at Hotel Principe | Enter the site and find out all the recipes
Keywords
- Codfish in three different preservations
- celeriac and celery garum
- Recipes
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Cooking tools:
- Food processor
- Mason jar
- Chinois strainer
- Oven
- Grill
- Baking pan
- Aluminum foil
- Chef's knife
- Cutting board
- Parchment paper
- Skillet
- Pot
- Refrigerator
- Fan
- Mixing bowl
- Spoon
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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