For her and for me (two persons)
- 350-400 gr. fresh or desalted cod (filet)
- olive oil
- 2 garlic cloves
- 2 small red chili peppers
- salt and black pepper
Salt and pepper the cod. Pre-heat a frying pan with a generous amount of olive oil (must be enough to cover half of the cod filet. When the oil is hot, fry the garlic cloves (must turn brown) and the chili peppers. Take them out of the frying pan when ready (you will use them again when presenting the plate), and let the oil cool down.
After about 10 min., add the cod to the frying pan and let it cook at a medium-low temperature (the filet should be cooked, not fried). The cod will start exuding the fat (a kind of white gelatine that will float on the oil). When it starts to simmer, turn the heat a bit lower. Cook both sides (5-10 min. per side). Then take the cod filets out and let the oil cool down.
Now comes the tricky part: After 5 min., make an emulsion of the cod gelatine and the oil by whisking both ingredients together with a strainer. It's going to take a bit, so be patient. Add some matcha tea powder and continue whisking. Serve it on top of a slice of baguette as shown in the picture.