Stockfish with Balsamic Cherry Tomatoes

Method

Preheat the oven to 180 °C.
Cut the stockfish into serving pieces and sprinkle with salt.
Crisp up the cured ham in a dry skillet.
Add oil to the skillet and quickly brown the stockfish pieces, about 1-2 minutes on each side.
Place the pieces on a baking sheet lined with parchment paper and bake in the oven for about 6 minutes.

Peel and dice the potatoes, then cook until tender in salted water.
Drain the water, let the potatoes steam off, and mash them together with cream and butter.
Season with salt and pepper to taste.

Simmer balsamic vinegar, sugar, and red wine without a lid until syrup-like consistency.
Add the cherry tomatoes, bring the syrup to a boil, and stir in butter.
Roll the cherry tomatoes in the syrup as they cook so they become beautifully caramelized.
Taste carefully and adjust with salt and pepper.
Serve the stockfish with almond potato purée, pea purée, and balsamic cherry tomatoes on the side, topped with cured ham.