Cod Confit with Americans Pistachios

By Chef Stefania Corrado

Ingredients

1 pound cod’s fillets (already cleaned)

¼ cup extra virgin olive oil

8 morels

Natural American Pistachios, smoothed and grounded into flour

Cognac to taste

Spiced milk and pistachios sauce:

1 cup milk

1 cup heavy cream

Star anise to taste

Timut pepper to taste

Black pepper to taste

⅓ cup toasted American pistachios paste

Salt to taste

Instructions

For the cod:

Cut the cod fillet into 4 portions. Cook it vacuum-sealed with a little salt and olive oil over low heat for 13 minutes, or use a steamer.

For the spiced milk sauce:

Boil the milk and cream and let reduce by ⅓; remove from heat and add the spices to infuse. Cover with a plastic wrap and set aside. Before serving the sauce, filter with a sieve. Bring the spice milk to a boil and blend in the pistachio paste.

Soak the morels in lukewarm water and sautè, blending with a little cognac. Serve the cod with spiced milk and pistachios sauce, morels and pistachio natural flour.