Potato Gnocchi, Poached Salt Cod, Marcona Almonds, Saffron Oil, Scallions, Meyer Lemon, Micro Herbs
I made gnocchi, following the recipe in the Babbo cookbook. I rolled the dough out into tubes, sliced it into pieces and rolled them into balls. I rolled the balls of dough off the end of fork to give them their signature ridges. I boiled the gnocchi, chilled them and sauteed them in the oil just before plating.
I rinsed the salt cod under cold water and placed it in a container. I covered it with almond milk and placed it in fridge overnight. This helps to remove much of the saltiness. I rinsed the cod off again and placed it in a pot. I covered it with fresh almond milk and heated it to a simmer. I cooked the cod for about 20 minutes, removed it and flaked it with a fork.
I made the oil by gently heating the saffron, dried chilis and smoked paprika in grapeseed oil, blending it and straining it. I cooked the gnocchi in the oil and drizzled some on the plate.
The meyer lemons were sliced very thinly and placed in a sauce pot with water and some sugar. They were cooked very slowly until soft and sweet.
I finished the dish with sliced scallions, whole marcona almonds, micro herbs and saffron threads.