Cod with Black Garlic Cream, Stracciatella and Prosciutto di Parma

This Italian recipe from Swiss Diamond ambassador chef Luca Ciano pairs delicate cod with prosciutto, creamy stracciatella and a rich black garlic sauce. It's a good one for entertaining.

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4
Difficulty: Medium

Ingredients

• 4 cod fillets (about 140g each)
• 4 anchovy fillets, roughly chopped
• 2 medium potatoes, skin on, sliced into 1cm discs
• 225g small tomatoes, such as tomberry or cherry
• 200g stracciatella (or fresh mozzarella)
• 85g baby capers
• 1 cup vegetable oil, for frying the capers
• 225g pitted green olives
• 4 thin slices prosciutto di Parma
• 100g black garlic, roughly chopped
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• ¾ cup fish stock
• Baby basil leaves, to garnish
• Sea salt and pepper

Method

1. Preheat the oven to 200°C. Heat the vegetable oil in a small pan and fry the capers until crisp. Drain on paper towel.
2. Cut four 30cm sheets of baking paper. Drizzle each with olive oil and sprinkle with sea salt. Lay 6 potato slices on each sheet and drizzle again with oil and salt.
3. Top with the cod and anchovies, drizzle with oil and season. Add the olives and tomatoes, then wrap each parcel tightly.
4. Bake for 10 minutes, until the fish flakes easily. Rest for 2 minutes before opening.
5. Meanwhile, blend the black garlic with the olive oil and two-thirds of the fish stock until smooth and creamy. Add the remaining stock only if needed.
6. To serve, spoon the stracciatella onto plates and add the prosciutto. Top with the potatoes, olives, tomatoes and cod, then garnish with the crispy capers, black garlic cream and basil.