At the Hotel Ara Maris, a luxurious 5-star jewel overlooking the Gulf of Naples, Chef Alfonso Pepe celebrates the Christmas atmosphere with an extraordinary culinary creation: Cod in Tempura, Potato Foam, Giardiniera, and Wild Rocket. This dish combines elegance, authentic flavors, and a refined presentation, making it perfect for unforgettable holiday celebrations.

Created by Chef Alfonso Pepe, who oversees the Cora Bistrot and Lumi Sky Lounge restaurants at the Ara Maris, this recipe captures the essence of Christmas through a perfect harmony of flavors and textures designed to delight and surprise the senses.

The crispy tempura envelops the cod, while the soft and velvety potato foam adds a touch of indulgence. Surrounding the dish, a rainbow of crunchy pickled vegetables – carrots, peppers, papacelle, and broccoli – highlights the Mediterranean freshness. The wild rocket, with its delicate bitterness, perfectly balances the flavors of the dish.

The recipe calls for a brine to flavor the vegetables, a soft potato foam prepared with cream, and a light tempura batter for the cod. The dish is completed by an elegant plating that brings a touch of freshness and color to the table.

Giardiniera, a staple of Italian culinary tradition, has origins linked to the need to preserve vegetables during the winter months. Born as a recovery method, it consists of pickling or marinating a mix of fresh vegetables such as carrots, peppers, cauliflower, and fennel. In Campania cuisine, giardiniera is much more than a side dish: it accompanies meat, fish, or cheese dishes and is often used as a decorative element in festive dishes, thanks to its vibrant colors and balanced sweet and sour flavor.

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Recipe Tempura cod, potato mousse, giardiniera and curly escarole

Ingredients for 2 servings

For the cod

For the tempura batter

For the brine

Procedure

1. Prepare the brine: Bring the brine ingredients to 70°C (158°F). Add the vegetables and let them marinate for 24 hours.
2. Prepare the potato foam: Boil the potatoes. Mash them and blend with some of their cooking liquid and the heavy cream. Transfer to a siphon.
3. Prepare the tempura batter: Whisk together the flour, cornstarch, and sparkling water. Let rest for about 2 hours.
4. Cook the cod: Dip the desalted cod into the tempura batter and fry until golden brown.

To serve

Plate the potato foam, place the fried cod in the center, and arrange the marinated vegetables around it. Garnish with friarielli.

Ara Maris