This recipe uses the in-oil-cooking technique: the food is bathed in low-temperature oil (from about 40°C/104°F to about 80°C/176°F) for a long time, in order to let the oil create a protective layer on the food’s surface to allow it to retain and keep all the natural aromas.
The “Panettone crouton with in-oil-cooked stockfish and vinegar cherries” is a dish that combines intense flavors that enhance each other.
For this recipe, you can either read the following instructions or watch the vide-recipe where Danilo Angè explains how to proceed.
- 6 servings
- 400 g of Loison panettone
- 600 g of desalted stockfish
- 200 g of cherries
- 20 g of granulated sugar
- ½ l of extra virgin olive oil
- 1 dl of red wine vinegar
- 1 sprouts mix
- 1 bay leaf, 1 rosemary sprig, 1 red hot chili pepper in grains
- Salt and pepper
Boil the oil to 80°C (176°F), add bay, rosemary, chili pepper, and pepper grains, immerse the portioned stockfish (without fishbone) in it and cook it for 12 minutes.
Drain the stockfish on absorbent paper, take off the skin, fillet it and season it with salt and pepper.
Caramel the sugar, douse it with the vinegar, add the cherries and cook it for 10 minutes.
Cut the crust off the panettone, cut it into 6 portions and toast them in the oven at 190°C (374°F) for 4 minutes.
Place the panettone croutons on the plates with the stockfish. Complete the dish with cherries and sprouts.