Moreno Cedroni's Madonnina del Pescatore restaurant in Senigallia has held two Michelin stars since 2006.
MY OWN SALT COD, WHITE RAGU WITH MEAT AND YOGURT
Put 500g of Atlantic cod (gadus morhua) fillets in salt for around five hours, then wash and dry them.
For the white ragu
Cut 76g of onion, carrot and celery into mirepoix and put in a frying pan with 25g of extra virgin olive oil. Add 150g veal fillet, finely diced, brown and soften with 25g of white wine and cook for about 10 minutes, adding 2g of salt and 50g of vegetable stock. Allow to cool and combine with 50g of low-fat yogurt.
Heat 300g of extra virgin olive oil to 65°C.
In a very hot non-stick pan, sear the fillets (in 100g pieces) in pre-heated oil just to move the heat from the outside to the inside until the inside reaches 40°C. Then remove them from the oil.
Place two spoons of ragu (about 30g) on a deep plate, arrange the fish and decorate with the dried skin of the fish.