50ml dry prosecco
100ml Liquorice liqueur
3 liquorice sticks
½ tsp liquorice powder
1 red chilli, halved
900gblack cod fillet, with skin
70gcoarse sea salt
30gfine sea salt
4 little gem hearts
1kg tropea red onion
30ml extra virgin olive oil
5ml red vinegar
20gr cooked beetroot
Remove any bones from the cod fillet, place in a shallow dish and cover it with a mixture of the two salt. Set aside for 45 minutes.Meanwhile, in a shallow dish, mix together all the ingredients for the marinate.
Rinse the cod with cold water then pat dry and place in the marinade. Turn the fish several times to ensure it is well coated, then leave to marinate for about 2 hours.
In the meantime, peel the onions and slice them very thinly. Ina saucepan heat the olive oil, add the onions, salt and let them braise on a low heat. When cooked add the sugar and honey and let it caramelise, then pour the vinegar, let it evaporate and remove from heat. Put in blender, add the beetroot and blend until very smooth.
Preheat the oven to 200°C. Drain the cod from the marinade and place in a roasting tin lined with baking paper. Bake for about 5 minutes until slightly pink in the middle, then place under a very hot grill for about 3 minutes to finish the cooking.
In a serving dish place the onion jam, the cod and the lettuce previously slightly burnt under the grill or with a blow torch.