Confit cod with egg yolk and saffron

by Nuno Mendes
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Ingredients

Fish & Shellfish

  • 720g of cod

Store Cupboard

  • 60g of caster sugar
  • 40g of salt
  • salt
  • salt
  • 1 tbsp of black peppercorns, crushed

Speciality Ingredients

  • 20g of kombu

Oils & Vinegars

  • 200ml of olive oil
  • 200ml of olive oil
  • 1 tbsp of olive oil
  • 250ml of olive oil

Dairy

  • 9 eggs
  • 5g of butter

Spices & Dried Herbs

  • 100g of fennel
  • 1 pinch of saffron

Fruit & Vegetables

  • 50g of onion
  • 1 garlic clove
  • 1 pinch of orange zest
  • 1 pinch of lemon zest
  • 12 Jersey Royal potatoes
  • 2 garlic cloves
  • 1 bulb of garlic

Salad & Fresh Herbs

  • 1 sprig of fresh thyme
  • 2 sprigs of dill