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1
Well in advance, make the tomato stock for the sauce.
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2
Chop the tomatoes and put them into a bowl with the garlic, wine vinegar, sugar and chile.
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3
Season with a little salt and mix well.
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4
Lay a large piece of cheesecloth over a bowl, leaving plenty overhanging the sides.
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5
Tip the tomato mixture into the cheesecloth.
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6
Now bring the four corners of the cheesecloth together over the bowl and tie securely.
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7
Suspend the cheesecloth bag over the bowl in the refrigerator and let the tomato stock drip through into the bowl overnight or for at least 6 hours.
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8
In the meantime, lay the fish fillets in a dish and sprinkle evenly with about 2 ounces sea salt.
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9
Wrap in plastic wrap and refrigerate for 30 minutes to lightly salt the fish.
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10
Wash off the salt and pat the fish dry on paper towels.
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11
Wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
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12
To make the BLT sauce, whisk the egg yolks, mustard and wine vinegar together in a bowl, then slowly whisk in the olive oil to emulsify (as for a mayonnaise).
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13
Finally, whisk in the cream.
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14
When ready to cook the fish, heat your broiler to medium-high.
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15
Cook the bacon on the broiler rack until crispy on both sides.
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16
Remove and cut into small pieces.
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17
Set aside; keep warm.
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18
Oil the broiler tray and season it with salt.
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19
Place the fish on the tray with the cherry tomatoes.
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20
Drizzle with a little oil and sprinkle with a little salt.
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21
Slide the tray under the broiler and cook for 6 minutes until the fish is almost cooked, just a little underdone.
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22
In the meantime, arrange the lettuce over a large platter and scatter over the oven-dried tomatoes and white wine or pickled shallots.
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23
Whisk the tomato stock into the sauce and heat gently in a pan on low heat, whisking all the time; do not let boil.
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24
Flake the cod over the lettuce, add the cherry tomatoes and sprinkle on the crispy bacon and torn basil.
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25
Spoon the sauce over the cod and salad and serve straightaway.
