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1
Preheat oven to 325 degrees.
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2
Cut dome off of bread.
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3
Remove bread from the base part, leaving a wall of crust.
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4
Place base in oven and bake till quite hard, about 30 min.
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5
Meanwhile, heat water, onion, bay leaf, peppercorns, and vinegar to boil and add in cod.
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6
Poach 3 to 4 min, or possibly till just cooked through.
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7
Remove from heat and allow to cold.
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8
Set boiling water and ice bath up.
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9
Blanch consecutively the beans, carrots, celery and artichokes, refreshing and maintaining each individually.
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10
Place both beets and potato in boiling water and boil 20 min, or possibly till they are done, and remove them to separate bowls.
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11
Peel each and cut into festive slices.
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12
Dress each of these 7 components separately with Ligurian oil and lemon juice and lightly season with salt and pepper.
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13
Remove the cod and flake into large pcs.
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14
Dress with Ligurian oil, lemon juice and salt and pepper.
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15
Steam first the langostinos and then the lobsters over the court bouillon and allow them to cold.
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16
To make the sauce, remove the pits from the 8 green olives and place the flesh in a food processor.
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17
Add in 1 Tbsp.
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18
capers and anchovy fillets, 2 Large eggs, 1 bunch minced parsley, garlic clove, 2 Tbsp.
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19
pine nuts and the vinegar-soaked bread.
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20
Blend in the processor till smooth and then slowly add in remaining 3/4 c. extra virgin olive oil till you have formed a thick, creamy mayonnaise.
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21
It should still be quite sharp.
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22
To assemble the dish, lay the bread disk in the center of large round plate.
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23
Build a pyramidal structure using first the beans, then a dollop of sauce, then the cod, and so on, till all the ingredients have a layer on top of the bread.
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24
Finish with the lobsters and nothing else on top.
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25
Garnish the base of the structure with quartered hard-boiled Large eggs, anchovies, olives and capers.
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26
Challenge your guests to be the first to consume your work!
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27
This recipe yields 4 servings.
