Confit egg yolks sound really technical and difficult, but they are in fact wonderfully easy and taste immense. It might not sound like it goes with smoked cod, but it really adds to the sauce. I really like picante chorizo, it adds a great kick to the dish. Serves 2.
For this you’ll need…
- 1 egg
- 1 potato, thinly sliced.
- 1 white onion, diced.
- 200g chopped tomatoes.
- 100g chorizo.
- 1 fillet of smoked cod, per person.
- 1 leek, cut into strips.
- To confit the egg, heat your oven to 65°C and fill a cake tin with olive oil, enough to cover your egg yolk. Separate your egg white from the yolk, and submerge into the oil, put it in the oven and cook for 50 minutes. The colour may not appear to change, but when removed from the oil it will be a lovely deep amber.
- Peel the potato, and slice it thinly, and gently heat until tender. Remove from the heat and drain, leaving a little water at the bottom to keep the potato moist.
- For the one pot, saute the onions until translucent. Add the chorizo and cook for 2 minutes on a high heat. Add the leeks, and cook for a further two minutes.
- Gradually add the chopped tomatoes, and finally the potato and cook until the tomatoes are tender.
- At last, add the cod. Stop cooking as soon as the cod even looks remotely flaky – it will continue to cook. Serve up, with your confit egg crowning the dish.