THE FIRE-SCORCHED REEF

(Our Play on Baked Salt Cod with Piri-Piri)

THE FIRE-SCORCHED REEF

Ingredients: 400g Salt Cod loin (soaked, desalinated), 1 tbsp Piri-Piri paste, 1 tsp Smoked paprika, 1 tsp Garlic powder, 2 Red onions (rings), 500g Potatoes (sliced), 100ml Extra virgin olive oil, 2 tbsp Red wine vinegar...

Ingredients

  • 400g Salt Cod loin (soaked, desalinated)
  • 1 tbsp Piri-Piri paste
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 2 Red onions (rings)
  • 500g Potatoes (sliced)
  • 100ml Extra virgin olive oil
  • 2 tbsp Red wine vinegar

Cooking Method

  1. The Swell Boil potato slices for 5 minutes; drain and pat dry.
  2. The Bloom Whisk oil, vinegar, and spices with a tiny 15ml splash of water; the moisture will help the piri-piri oils bleed into the silk.
  3. The Build Layer potatoes and onions in a tray; place cod on top. Drown everything in the fire-silk.
  4. The Scorch Roast at 210°C for 20 minutes until the fish flakes and the potato edges are rock-hard charred.
  5. The Final Flourish Top with raw fresh parsley and a final drizzle of raw piri-piri oil.

Cuisine: Portuguese

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