Filet of dried salted cod wrapped in radicchio with a saffron cream sauce
Serves four
1 800 gram filet of cod (unsalted)
1 basket of radicchio leaves
3dl of fish stock
25 grams of corn starch
1 teaspoon of saffron pistons from the Tuscan/Florentine hills
Salt, pepper, extra virgin olive oil
Instructions:
Clean the fish until smooth and cut into 4 filets.
Leaf through and wash the radicchio; blanch for 1 to 2 minutes and put directly into ice water bath.
Lay out leaves and wrap them around fish filets.
Bake for 8 to 10 minutes at 160 degrees Centigrade (320 Fahrenheit).
Filter the fish stock then boil with saffron pistons; thicken the stock with the cornstarch and add salt and pepper to taste.
To serve:
Pour the saffron sauce onto a serving plate, arrange the filet in the center of the plate, and dress with extra virgin olive oil.
