Ingredients
- 60g desalted cod
- 7g black olive bread
- lemonade
- garlic
- 3g of pine nuts
- Maldon salt
- 10ml extra virgin olive oil
- 5g Truffle Perlage
- 3 mint leaves
- 3 chopped anchovies
Preparation
Slice the desalted cod very thinly, season with citronette, and arrange on a rectangular plate. Tear apart a loaf of olive bread and sauté the crumbs in oil, salt, and garlic until dry and golden, then pat dry with paper towels and store in a dry place. Toast the pine nuts in a pan over high heat; once golden, remove from the heat and set aside.
Finish
Spread the bread and Truffle Perlage over the cod carpaccio, add the mint leaves, pine nuts, chopped anchovies, and Maldon salt. Finally, drizzle with olive oil and serve.
Chef Andrea Ferrero – photo by Bob Noto @Cook Inc.
