Cod Confit with Americans Pistachios
By Chef Stefania Corrado
Ingredients
1 pound cod’s fillets (already cleaned)
¼ cup extra virgin olive oil
8 morels
Natural American Pistachios, smoothed and grounded into flour
Cognac to taste
Spiced milk and pistachios sauce:
1 cup milk
1 cup heavy cream
Star anise to taste
Timut pepper to taste
Black pepper to taste
⅓ cup toasted American pistachios paste
Salt to taste
Instructions
For the cod:
Cut the cod fillet into 4 portions. Cook it vacuum-sealed with a little salt and olive oil over low heat for 13 minutes, or use a steamer.
For the spiced milk sauce:
Boil the milk and cream and let reduce by ⅓; remove from heat and add the spices to infuse. Cover with a plastic wrap and set aside. Before serving the sauce, filter with a sieve. Bring the spice milk to a boil and blend in the pistachio paste.
Soak the morels in lukewarm water and sautè, blending with a little cognac. Serve the cod with spiced milk and pistachios sauce, morels and pistachio natural flour.
