Bacalao al vapor con beurre blanc de eneldo y alubias coco, de Taz Sarhane

Ingredientes

• Line-caught cod: 1 tail
• Dill: 1 bunch
• Cultured butter: 1 pack
• Double cream: 150ml double cream
• Dried coco beans: 300g
• Chicken stock: 500ml. organic
• Banana shallots: 3. large
• Garlic cloves: 3
• Guanciale: 100g
• Sherry vinegar: to taste
• Freshly ground black pepper
• Sea salt
• Samphire

Preparación

1. 1

   Soak coco beans for 24 hours before cooking.

2. 2

   To prep the fish,first remove the bones and skin (you can also ask your fishmonger to do this for you),then heavily salt the cod for 30 minutes to cure for optimal texture. At this point you can remove the belly of the fish and set aside for another dish such as salt cod,fish pie,or croquettes. Allow the fish to dry uncovered in the fridge for a firmer,flakier bite. This step can always be done the day before to allow for extra drying time.

3. 3

   24 hours later. Dice guanciale and add to a room temperature pan,turn heat up to medium,and allow the fat to render. Dice and sweat shallots in a tablespoon of cultured butter and diced garlic with the guanciale. When soft,add beans and chicken stock to cover the rest of the ingredients in the pan. Cover with a lid and simmer until the beans are soft,around 30-60 mins. You may need to add water to ensure the liquid level stays above the beans. When almost tender,begin to add knobs of butter whilst stirring the dish in order to enrich and encourage a creamy texture throughout the sauce. Season with salt and freshly cracked black pepper and a splash of sherry vinegar.

4. 4

   In a separate pan begin to gently warm a dash of cream over a low heat,then when hot but not boiling,begin to gradually add knobs of butter whilst blending with a hand blender to ensure a smooth emulsion. When homogenous,season with salt to taste and a large handful of finely chopped fresh dill.

5. 5

   Remove your cured and dried cod from the fridge,portion appropriately and place in a bamboo steamer or alternatively make a small parcel from parchment paper and a splash of water and steam slowly on the lowest setting for 10 mins.

6. 6

   To assemble,fill a large serving bowl with the beans and guanciale stew and cover with raw samphire to dress. Next,add your perfectly steamed fish and finish with a generous pour of your dill beurre blanc sauce.