Tasty Tuesday -Cod Pizzaiola

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

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

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