– By Chef Viviana Varese –
Black rolled wafer with creamy coldfish, confit cherry tomatoes and candied lemon zest.
Creamy codfish
Ingredients
- 200 g desalted codfish
- 50 g golden onion
- 20 g extra virgin olive oil
- salt to taste
Method
In a saucepan, fry the onion slightly in the olive oil. Then, add the codfish previously cut and season with salt. Once cooked, drizzle the oil and emulsify using a blender.
Confit cherry tomatoes
Ingredients
- 3 kg cherry tomatoes
- 50 g lemon peel
- 200 g extra virgin olive oil
- 25 g garlic
- 100 g powdered sugar
- 10 g fine salt
- 50 g basil
Method
Patboil the cherry tomatoes in water for 30 seconds. Leave to cool quickly in water and ice, then peel them and place them on a gastronorm pan. Season the cherry tomatoes with the rest of the ingredients and bake them in the oven for 6-7 hours at 75°
Candied lemon zests
Ingredients
- 300 g water
- 150 g sugar
- peel of 10 lemons
Method
Using a potato peeler, take off the peel of the lemons avoiding th ewhite part carefully. Cut the peels into julienne strips and cook them in a pan together with the sugar and water for at last 20 minuts.
Preparation
Fill the Bussy rolled wafer with the codfish and use a spatula for the edges. Place the rolled wafers on a plate, one vertical and one horizontal. Then, decorate with a confit cherry tomato, candied lemon zest and some fresh basil leaves.
