Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

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.


Alba white truf­fles

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

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