Cod with Black Garlic Sauce, Fresh Mozzarella, and Prosciutto
Cod with Black Garlic Cream, Fresh Mozzarella, and Prosciutto
2
15 minutes
12 minutes
Seafood
This recipe utilizes the classic technique of cooking en papillote, which is achieved by wrapping tender foods including fish, shellfish or poultry, in a folded pouch of parchment paper with vegetables, herbs and spices. Although cooked in an oven this is a moist-heat method because the paper seals in hot vapors and steams the food.
Ingredients
2 6-ounce cod fillets (you can substitute halibut, hake, or seabass)
2 anchovy fillets
1 large gold or redskin potato sliced into at least 12 1-cm thick disks
4 ounces cherry tomatoes
4 ounces pitted green olives
4 ounces stracciatella, fresh mozzarella, or burrata
2 thin slices Prosciutto di Parma
2 ounces capers, fried (optional garnish)
3 tablespoons Robust SELECT olive oil
2 tablespoons Black Garlic balsamic vinegar
1/8 cup mayonnaise
water or stock, as needed
sea salt and freshly ground pepper
Directions
Cut 30cm in length baking paper sheets. Drizzle a little extra virgin olive oil, sea salt on it. Then lay 6 pieces of potatoes, drizzle again with oil and sea salt. Place on top cod, anchovies and once again drizzle with oil and sea salt. Add green olives and tomatoes. Wrap the fish up with paper nice and tight. (See notes for a quick How-To!)
Bake in the oven at 400°F for 15-20 min. Rest for 2 min before opening the bag.
Whisk together 2 tablespoons olive oil, Black Garlic balsamic, and mayonnaise until smooth and creamy.
To serve; spoon cheese (or place slices of fresh mozzarella) onto a plate, layered with strips of Prosciutto di Parma, then place on top the potatoes, olives, tomato and cod and garnish with crispy capers and black garlic sauce.
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