Salt Cod and Kokotxas with Panisses and Fried Basil

Credit: Didier Loire
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Step 1: Cod and Kokotxas

Soak the cod in cold water for 48 hours, changing the water every 6 hours.

Poach in milk at 175°F (80°C) for 5 minutes. Drain, and cook à la meunière in the butter and 4 teaspoons (2 cl) olive oil to caramelize the fish on all sides. Bring up the fat with a dash of lemon juice, and baste the cod steaks with the cooking juices. Remove the fish and place on a rack.

To prepare the kokotxas, remove the nerves and the inner skin, and pat dry with a dishtowel.

Finely chop the garlic and stem the parsley. Stew the kokotxas with the crushed garlic and the parsley in the rest of the olive oil. The gelatin contained in the hake jowls should result in a rather thick sauce.

Step 2: Panisses

Pit and chop the olives until they have a purée texture. Thin with a little olive oil. Coat the wedges of tomato with the resulting tapenade.

Deep-fry the panisses in peanut oil at 302°F (150°C) until they are golden brown. Drain and dry well in paper towels. Season well with salt and pepper.

Stem the basil and fry the leaves at 284°F (140°C). Remove the leaves once they begin to turn translucent and drain on paper towels.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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