Salt Cod Fillet with Squid Ink, Inspired by Le Général Noir

Inspired by Le Général Noir, this recipe created by Chef Daniele of Ristorante Vecchia Segheria is a tribute to depth, character and the refined elegance of black.
The salt cod fillet, gently cooked in olive oil until silky and luminous, rests on a warm squid ink cod tripe stew, rich and enveloping, where marine notes meet spices, herbs and balanced acidity. A dish that plays on contrasts of colour and flavour, transforming tradition into a contemporary gastronomic expression that naturally dialogues with wine.

Ingredients (serves 4)

280 g desalted salt cod fillet
350 g salt cod tripe
1 onion
1 carrot
1 stalk of celery
2 ripe peeled tomatoes
1 tablespoon fresh squid ink
150 g Garda Trentino extra virgin olive oil
10 g dried mustard seeds
100 g sherry vinegar
Fresh herbs: marjoram, thyme, rosemary, to taste
5 g juniper berries and white pepper

Method

Clean and remove any remaining bones from the salt cod fillets. Portion them into pieces of approximately 70 g and place them in vacuum-sealed bags. Add 100 g of extra virgin olive oil, the aromatic herbs and juniper berries, seal and cook in a water bath at 46°C for 20 minutes. Cool immediately in ice water.

Soak the mustard seeds in sherry vinegar for 24 hours, then store in the refrigerator.

In a separate saucepan, gently sauté one tablespoon of extra virgin olive oil with the finely chopped onion, carrot and celery. Add marjoram and the ripe tomatoes, then incorporate the well-washed cod tripe, cut into thin strips. Deglaze with a glass of dry white wine and cook gently for about 30 minutes. Add the fresh squid ink and continue cooking for a few more minutes.

To serve, place the warm salt cod fillet over the hot cod tripe stew. Finish with the rehydrated mustard seeds to add a lively touch of acidity and subtle heat.