Baccalà, prickly pears, porcini mushrooms and orange

Method

For the baccalà

• 1

  Vacuum-pack the baccalà with the laurel, a clove of garlic and I Dedicati Special Extra Virgin Olive Oil for Fish - Olitalia.

• 2

  Cook in a steam oven at 65°C/149°F for about 10-15 minutes.

• 3

  After steaming it, let the fish brown in a pan skin side down.

 

For the orange mayonnaise

• 1

  Bring the orange juice to a simmer to reduce it. Then, add the drippings of the baccalà and some extra virgin olive oil, if necessary.

 

For the porcini mushrooms

• 1

  Grill a mushroom after seasoning it with salt, extra virgin olive oil and black pepper.

• 2

  Slice some of the mushrooms finely and season them with some salt and pepper.

• 3

  Divide into big chunks the prickly pear, season it with some salt, oil and lemon zest.