Ingredients
Preparation
- Preheat the oven to 120°C
- Grate the orange peel with a grater and remove the skin from the garlic.
- Place the clipfish in an ovensafe dish, cover with the orange zest and drizzle with a little olive oil.
- Season the clipfish with allspice, star anise, black pepper, pink peppercorns, rosemary sprigs and garlic. Drizzle a bit more olive oil on top and put in the oven for 2 hours.
Tomato confit
- Remove the skin from the tomatoes, cut them in quarters and drizzle olive oil and season with thyme. Put in the oven together with the clipfish for 40 minutes.
Sauce
- Place the egg yolks in a blender, slowly add olive oil while blending. Season with salt and pepper.
- Add the orange juice and dill springs, blent until smooth.
To serve
- Boil the potatoes, and cut them to slices. Use som of the oil from the clipfish and brown the potatoes for 2 to 3 minutes on each side.
- Serve the cod with the potatoes, tomato confit and sauce.