Confit Salt Cod with Sautéed Potatoes

Method

1. Dry the desalted cod fillets with paper towels to remove excess moisture.
2. Peel the potatoes and slice them into rounds. Soak in cold water, then rinse until the water runs clear to remove starch.
3. In a pan, heat olive oil and sauté garlic, rosemary, sage, chili, oregano, and bay leaf.
4. Drain the potatoes and add them to the pan. Cover and cook on medium-low heat for about 15 minutes.
5. In a pot, add enough olive oil to cover the cod. Add crushed garlic, rosemary, sage, bay leaf, and lemon zest (if not using finger lime oil). Heat the oil to 85°C (185°F).
6. While the oil heats, increase the heat for the potatoes: after the initial 15 minutes, remove the lid and cook on high heat for 2-3 minutes to crisp them.
7. Once the oil reaches 85°C, add the cod fillets. Keep the heat on until the oil returns to 85°C, then maintain the oil temperature between 75-85°C.
8. Cook the cod until the internal temperature reaches 38°C (about 8-10 minutes). Adjust the heat as needed.
9. Finish the potatoes: cook on high heat, uncovered, for the last 2-3 minutes.
10. Plate: arrange the sautéed potatoes as a bed, and place the cod on top.
11. Drizzle with finger lime olive oil and garnish with pink pepper if desired. Add salt only if needed.