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