Poached Saithe with Jerusalem artichokes, marjoram and vinegar aroma fondant


4 slices of 100 g each Saithe (also called black cod)
200 g. Jerusalem artichokes
Fish stock or light vegetable broth.
Extra virgin olive oil to taste

50 g Balsamic Vinegar
2 g. Soya lecithin
Salt and pepper to taste

4 sprigs marjoram


Peel the artichokes with a potato peeler, cut into small pieces and cook in slightly salted boiling water until tender(it is a tuber and its texture is similar to the potato’s).
Drain and blend in a Thermomix at 60 degrees for 6 minutes with 200 grams of its cooking water and 30 g of extra virgin olive oil. Season with salt and pepper and keep warm. In a bowl, prepare the air of vinegar by whisking the vinegar and lecithin together in a minipimer hand blender, and trying to incorporate as much air as possible. Separately, in a frying pan with a little olive oil, sear the slices of cod, lightly seasoned with salt and pepper, skin side down only. At least until it becomes light brown and slightly crispy. 
Remove from the high heat, add the broth and cook at a low heat or in the oven at 60 degrees temperature for about 10/15 minutes. In this way, the pulp will be very soft. Drain the cod from his broth, lay it out in a serving dish and finish with the fondant of artichoke. Add salt and pepper, a drizzle of balsamic vinegar and marjoram leaves.

Chef : Rino Duca of "Grano di Pepe"