Difficulty:[usr 2]
Cut the cod fillet into 4 fillets of 170 g each, salt and pepper from the mill, sear the fillets skin side down in very hot olive oil over high heat, then lower the heat, finish cooking in the oven "only on one side) th. 180°C 5 minutes, then leave to stand in a warm place, cover with a sheet of aluminum foil.
Prepare the juices:remove the stems from the tomatoes, peel them and cut them into pieces (you can remove the seeds or leave them, it's your choice). Mix with the peeled garlic, previously degermed and blanched. add 40 g of butter in pieces, winnowing, salt and pepper to taste.
Prepare the parsley decoction using the Pacojet. If you do not have this device, proceed as follows:remove the large stems from the simple parsley, mix, put in a sauté pan over very low heat and add 40 g butter in pieces, above all do not let it boil. Season with salt and pepper, leave to cool.
Presentation:garnish the bottom of each plate with the heated tomato juice, place the cod steak in the center, skin on, punctuate with touches of decoction just warmed at the time. Garnish with a sprig of parsley.
Chef Hubert's culinary ideas
