The chef’s cod filet

Prepare pickled red, yellow and blue radishes.
Peel the red and yellow beetroot, cut them in brunoise and cook them separately. Drain the beetroot, mash them in a chinois before mixing into 2 different coulis. Season if necessary.
Make a court-bouillon to poach the cod filet.
Heat the pansotti for 5 minutes in slightly salted boiling water and finish them in a hot pan with sage butter.
In the meantime, blanch the samphire.
Coat the plate with the yellow beet coulis and dress the codfish and the pansotti.
Decorate with the samphire, the pickled radishes and the coulis of beetroot.

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