Tasty Tuesday!

Cod pizzaiola


Angelo Sabatelli (https://www.greatbritishchefs.com/recipes)



       Piazzaiola sauce

       Potato cream

  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil

       Dehydrated olives


  • Dehydrator
  • Blender
  • Siphon bottle or cream whipper
  • N2O cartridge (3)


  • To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
  • 100g of black olives
  • The next morning, finely chop with a knife and store in an airtight container
  • To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes
  • 1 garlic clove, sliced
  • olive oil
  • 1 tbsp of capers
  • 300g of passata
  • 1 sprig of oregano
  • After this time, blitz in a blender until smooth then reserve until needed
  • For the potato cream, boil the potatoes in salted boiling water until soft, then blend with the cream, 100g of the cooking water, the salt and olive oil. Transfer to a siphon, charge with 3 gas canisters and keep warm
  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil
  • Preheat a deep-fryer or deep pan of peanut oil to 180°C
  • To cook the cod, roll each piece in egg white, followed by the cornflour. Deep-fry the cod pieces until cooked through and crispy then drain on kitchen paper and season with salt
  • 50g of cornflour
  • 280g of cod loin, cut into 4 portions
  • 30g of egg white
  • salt
  • To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve