Baccalà all’orvietana – Salt cod Orvieto-style – Yields 4 servings
4 slices weighing approximately 120 g cod fillet (pre-soaked and desalted)
2 celery ribs, julienned
1 tbsp. pine nuts
1 onion, finely sliced
1 tbsp. sultanas, revived in water
8 grape tomatoes, quartered
4 fresh basil leaves
Extra virgin olive oil
Salt to taste
Sweat the onion in a pan with two tablespoons of extra virgin olive oil. Add the celery, salt and half a glass of water. After 3-4 minutes, add the pine nuts, raisins and cherry tomatoes.
Leave to simmer for 7-8 minutes and season to taste. Boil the cod steaks in sous vide for 5 minutes.
Place the celery and tomato mixture at the bottom of a deep heated serving dish, place the cooked cod on top and season with a sauce obtained by blending olive oil, basil and salt.