Home Cured Baccala’ With Liquorice, Tropea Onion Jam, Charred Lettuce


    For the marinade:
    50 ml dry prosecco
100 ml Liquorice liqueur
3 liquorice sticks

    ½ tsp liquorice powder
25 gr clear honey

    1 red chilli, halved

    For the cod:
    900 gr black cod fillet, with skin
70 gr coarse sea salt

    30 gr fine sea salt
4 little gem hearts

    For the onion jam:
1 kg tropea red onion

    30 ml extra virgin olive oil

    5 gr clear honey

    Fine salt
10 gr caster sugar
5 ml red vinegar
20 gr cooked beetroot

    –Serves 4_


    Remove any bones from the cod fillet, place in a shallow dish and cover it with a mixture of the two salts. Set aside for 45 minutes.

Meanwhile, in a shallow dish, mix together all the ingredients for the marinade.

Rinse the cod with cold water then pat dry and place in the marinade. Turn the fish several times to ensure it is well coated, then leave to marinate for about 2 hours.

In the meantime, peel the onions and slice them very thinly. In a saucepan heat the olive oil, add the onions, salt and let them braise on a low heat. When cooked add the sugar and honey and let it caramelise, then pour the vinegar, let it evaporate and remove from heat. Put the mixture in a blender, add the beetroot and blend until very smooth.

Preheat the oven to 200°C. Drain the cod from the marinade and place in a roasting tin lined with baking paper. Bake for about 5 minutes until slightly pink in the middle, then place under a very hot grill for about 3 minutes to finish the cooking.

In a serving dish place the onion jam, the cod and the lettuce previously slightly burnt under the grill or with a blow torch.

For more recipes, please visit Great British Chefs