SALTED COD “BRÁS” WITH WHITE TRUFFLE

Salted cod is a traditional dish in Lisbon which features scrambled eggs with shreds of salted cod, onions and thinly cut fried potatoes. The dish has been elevated, thanks to one of autumn’s most prized ingredients, white truffles. The result: a richer flavour from the umami-ish kabayaki sauce and white truffles.

Serves 1 Prep time 1 hour Cook time 20 minutes SOUS-VIDE ATLANTIC COD 150g cod

1 bay leaf

1 clove of garlic

10ml olive oil

» Place cod in a small vacuum bag with all ingredients.

» Seal completely and cook sous vide at 65°C for 10 minutes.

KABAYAKI SAUCE 200g seabass bones 100g light soy sauce 60g mirin

60g sake

60g sugar

» Place bones on a tray and roast in an oven preheated to 180°C for 30 minutes. » Add bones and remaining ingredients in a pot to simmer for 2 hours.

» Strain and refrigerate. Set aside sauce until it’s ready to be used. SCRAMBLED EGG YOLK AND COD TRIPE 1 potato, julienned

½ onion, chopped

20g garlic, diced

1 bay leaf

10ml olive oil

50g cod tripe kabayaki sauce (from Meidi-ya)

40g egg yolks

» Deep-fry potatoes in vegetable oil at 165°C till golden. Set aside.

» Sauté onions, garlic and bay leaf in olive oil on a frying pan until caramelised and golden brown.

» Turn to low heat, add cod tripe and continue to sauté at low heat for another 1 minute .

» Then, add potato, kabayaki sauce and egg yolk to create a golden brown thick scramble.

ASSEMBLY

Alba white truffles

» Plate the scrambled egg yolk below the sous-vide Atlantic Cod loin and shave the Alba white truffle on the top.