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Soak the hulled dried grass peas for about 3 hours.
Prepare the sauté base by cutting celery, carrots and scallions, sauté with 0.50g EVO oil and add the previously soaked dried grass peas.
Cook the ragout of dried grass peas for 40 minutes and at the end add half of the wild fennel pesto and blend everything by adjusting the salt.
Cut the cod fillet into 4 parts and bread them in rice flour; in a frying pan put 100 grams of oil and brown the fillets and then put them in the oven for 2 minutes at 180°.
Cut the “camone” tomatoes into concassé and pan-roast them quickly; when cooked, sprinkle with sugar.
Cut the Tropea onion into a ju-lienne and fry-pan them with a drizzle of EVO oil.
Place the peas cream on the base of the dish, add the concassé of tomatoes, continue with the cod fillet and finish the dish by placing the julienne Tropea onions.
Top the dish with drops of wild fennel pesto and edible flowers.
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