Rosemary cod fillets in crust of potatoes with shaved Livorno tomatoes and spicy raisin sauce
Serves four
500 g softened dried cod
2 large potatoes
Sprig of rosemary
Extra-virgin olive oil
8 red tomatoes
1 small bundle of parsley
1 small bundle of chives
1 clove of garlic
½ liter of tied up fish broth
30 g raisins
1 hot red pepper
Salt and sugar
Cut the dried cod in 8 small fillets and marinate with minced rosemary and a light covering of extra-virgin olive oil. Refrigerate for at least 2 hours.
Peel the potatoes, cut them into thin slices (1 mm max) and scald in boiling water for approximately one minute. Remove and cool in ice water.
Peel tomatoes and scald in boiling water. Core and cut them in quarters. Then place on paper-lined pan and sprinkle with garlic, parsley and minced chive. Add salt, a pinch of sugar and a thread of olive oil. Bake in a 90° C oven for about an hour.
Put raisins in hot water for at least 20 minutes. Remove and squeeze. Boil fish broth with minced hot pepper for 2-3 minutes. Filter and add raisins.
Wrap the fillet of dried cod around a potato slice (it should cover the entire piece). Brown in non-stick frying pan with a little extra-virgin olive oil. Remove when golden and place them on paper and keep warm.
Put 8 slices of tomato in a circle in each dish. Place cod fillets in center and top them with sauce. Garnish with parsley and chives.
Drizzle with extra-virgin olive oil.
