Cod confit
Instructions
Clean the cod steak and cook it for 10 minutes to infuse the oil brought to 65 degrees.
Bake the scraps of the belly pan with oil and water and blend in cooking, seasoning with salt and pepper.
Blanche the broccoli tops and sprinkle with fish sauce.
Ingredients and dosing for 4 persons
- 300 g of cod sponged
- 200 g of broccoli romano
- Olive oil
- Salt
- Pepper