By chef Andrea De Galleani.
De Galleani serves this dish at “Dega” restaurant in Genoa.
150 g of cod fillet
100g of boiled potatoes (possibly QUARANTINE)
120 ml Santagata extra virgin Olive Oil
Salt, pepper to taste
100 gr rosemary, sage, myrtle
To prepare smoked potatoes cream, put three herbs in a pan and burn them with a torch.
Place on the oven floor (off !!!) the pan with the smoldering herbs.
In a separate container, possibly perforated, which is placed in the upper part of the oven, put boiled potatoes. Close the oven and allow to smoke for 20 minutes. Extract and mix with 20 ml extra virgin olive oil and 20 ml of water. Season with salt and pepper.
Heat the cream in a double boiler and set aside.
For the cod, place the fillet in a vacuum bag with 100 ml of Santagata extra virgin Olive Oil, a sprig of rosemary and a pinch of pepper. Bake at 48 degrees for 25 minutes.
Arrange the potato cream on a flat bottom and lay on top of the cod after having removed it from the bag.